Crunchy and aromatic, a colorful side of greens.Serves 6-8
- 2 bunches of rainbow chard (or other seasonal green), cut crosswise into 1/2-inch wide strips. Stems may be used or removed*
- 2teaspoons olive oil
- 3 cloves garlic, finely chopped
- 2 teaspoons balsamic vinegar or lemon (optional)
Heat sauté pan on medium heat and add oil. Add garlic and cook until soft, about 2 minutes.
Add chard, stir to coat. Sprinkle 1/4 cup water over top, cover and cook until tender,stirring occasionally.If you prefer firmer greens, cool 1-3 minutes. For softer greens, cook 4-6 minutes.If necessary, add more water.
Remove from heat and add vinegar or lemon juice, if using. Serve warm
*Chard stems provide a colorful sweet and crunchy addition to the dish.