Sautéed Rainbow Chard with Garlic and Lemon

Rating: 5 stars
2012 Ratings
  • 5 star values: 2012
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

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

By Fabio Trabocchi
December 2008

Gallery

Credit: © John Kernick

Recipe Summary

total:
1 hr
Yield:
10
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Ingredients

Directions

  • In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil. Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot.

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  • Add the remaining 2 tablespoons of olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper. Transfer to a bowl, sprinkle with the lemon zest and serve right away.

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