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My review
Lemon-Garlic Rainbow Chard
ISISILLUSION
"I love greens, garlic, and lemon! This blends all three for an awesome-tasting side dish."
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Ingredients
25 m servings 220 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems.
- Heat the olive oil in a large skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice to serve.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 220 calories; 20.7 g fat; 8.3 g carbohydrates; 3.4 g protein; 0 mg cholesterol; 364 mg sodium. Full nutrition
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Reviews
Read all reviews 6677 Ratings
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Most helpful positive review
9/18/2011
First attempt cooking chard and it was really yummy! Only gave it four stars as I didn't have red pepper flakes so can't say I followed the recipe to a "t". Great as is though!
Most helpful critical review
7/16/2015
It was fun to watch the Rainbow Swiss Chard grow - this recipe had such great ratings, I was excited to try it with our home-grown Chard. It was gross. Maybe I added too much Rainbow Swiss Chard...
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9/18/2011
First attempt cooking chard and it was really yummy! Only gave it four stars as I didn't have red pepper flakes so can't say I followed the recipe to a "t". Great as is though!
11/22/2011
I tried & cooked chard for the first time & it was delicious. I'll make it again, maybe adding pine nuts.
9/3/2011
My family (husband and 7 yr old son) loved this. I added zest from half the lemon the last minute of sauteeing the stems. We like our food lemony.
12/21/2012
I should have taken a photo. Using rainbow chard, this dish was not only tasty, it was pretty, too! I added half a yellow onion-- finely diced-- and a small shallot (it was an allium extravaga...
3/30/2014
Swiss chard, especially prepared this way, is something I grew up eating. I enjoy it so much I even grow it myself. For those unfamiliar with it you must try it, and the submitter has written t...
1/30/2013
This was my first time making chard, and what a success, thanks to this recipe! Even my hubby, the hater of all things green, went back for seconds and kept saying how good it was. I only had re...
8/14/2012
Delicious and simple! We also leave the red pepper flakes out and cook the chard in 1/4 cup of chicken stock, drizzling the oil and lemon on afterward. We add salt too!