For a gorgeous, relatively light Christmas side dish, Fabio Trabocchi turns to rainbow chard, which has crisp-tender stalks in an array of bright yellows, pinks and reds. Plain green Swiss chard is delicious here too. Chef Holiday Recipes Made Easy Delicious, Quick Side Dishes
This recipe doesn't make much sense. If you reverse the cooking order (the parts that take longest to cook first), you can just add the leaves in after the ribs are cooked and there's no taking things out and putting them back in. Also, WAY too much olive oil unless you are just trying to add fat calories for no reason.
Too much oil! The recipe calls for 1/2 cup extra-virgin olive oil. Thankfully I trusted my own cooking experience and reduced the olive oil to 3 tablespoons, it was still plenty greasy. The garlic and lemon flavor was subtle, if I make it again I may add a pinch of red pepper flakes.
This recipe was incredibly delicious. I only followed the directions loosely and it still turned out amazing. It is bookmarked as a favorite.
Amazing
