- 2 tbsp olive oil
- 1 bunch rainbow chard, stems reserved
- 2 garlic cloves, sliced paper thin
- coarse salt & freshly ground pepper
- 1 lemon
- wedge of parmesan cheese for grating
- Thick slices of sourdough bread
- Grab a large 12-inch skillet and warm the olive oil over low heat.
- Rinse the swiss chard under cold water to remove any dirt and shake dry; it’s OK if the leaves are a little wet. They will ‘steam’ once cooked. Dice the colorful stems into 1/2-pieces.
- Toss the stems into the pan and sauté until crisp tender, about 5 minutes.
- Meanwhile, thinly slice or shred the swiss chard leaves.
- Add the sliced garlic to the pan and cook until fragrant, 30 seconds. Don’t burn the garlic; it will taste bitter.
- Add the swiss chard, in one big pile, using tongs to toss and turn the leaves as you go. Place the lid on top and cook until tender, about 5-6 minutes. Check on it after a couple of minutes or so to see how it’s doing. Season with salt and pepper to taste.
- Remove the lid and crank up the heat. If there is any residual liquid in the pan, it will begin to evaporate.
- Squeeze in the juice of half a lemon and drizzle with extra olive oil. Don’t skimp.
- Pile the greens into bowls and top with grated parmesan cheese and extra lemon on the side. Serve with bread.