1 bunch of rainbow chard
2 Tablespoons of olive oil
2 cloves of garlic, sliced
1/8 teaspoon of salt
1 pinch of crushed red pepper flakes
1/2 Tablespoon of lemon juice
The picture on the left shows the beautiful sliced stems which need a little more sautéing, and the picture to the left shows the finished dish.
Wash the chard well, since it often holds on to dirt. Separate the stems from the leaves, thinly slice the stems and cut the leaves into thin strips and set aside.
Heat the olive oil in a large skillet over medium heat. Stir in the garlic, red pepper flakes, and chard stems and cook for about 3 minutes until the stems begin to soften. Stir in the leaves, cover and cook about 5 minutes over medium-low heat. Stir, recover and cooked to your personal preference. Toss with lemon juice to serve.