Lemon & Garlic Rainbow Chard
In collaboration with
Ingredients
-
1kg rainbow chard
-
3tbsp olive oil
-
1 clove garlic
-
1/2 lemon zest
-
salt & pepper to taste
Method
Step 1
Cut the chard stems from the leaves and keep aside in the fridge (try our pickled chard stem recipe). Slice the leaves into 4cm ribbons
Step 2
Add oil to a pan and bring to a medium high heat
Step 3
Thinly slice the garlic and add to the pan. Cook until lightly golden brown
Step 4
Add the sliced chard ribbons to the pan and allow to wilt. Season with salt and pepper and continue to cook until most of the liquid has evaporated
Step 5
Right at the end add the zest, stir it in for 30 seconds and serve straight away
Did you know?
All chard varieties are descendents of the sea beet, as its Latin name 'Beta vulgaris' suggests. Chard is a beet that has been selectively grown for leaf production instead of root formation
