Lemon and Garlic Rainbow Chard

Lemon and garlic - a match made in heaven! Add chard to the mix and you've got the perfect green side dish to any meal.

Serves: 4 l Prep time: 5 minutes l Total time: 10 minutes

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.
Add oil to a pan and bring to a medium high heat.
Thinly slice the garlic and add to the pan. Cook until lightly golden brown.
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.
Right at the end add the zest, stir it in for 30 seconds and serve straight away.

Ingredients

1kg rainbow chard
3 tbsp olive oil
1 clove garlic
1/2 lemon zest
Salt and pepper to taste

Method

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.
Add oil to a pan and bring to a medium high heat.
Thinly slice the garlic and add to the pan. Cook until lightly golden brown.
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.
Right at the end add the zest, stir it in for 30 seconds and serve straight away.

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