Happy Monday, everyone!
I’ve been meaning to post this for awhile, and finally got it done! Rainbow chard is in season, and I decided I had to come up with a yummy recipe for it. So, with that being said, we now have sautéed rainbow chard with lemon. It’s a great side dish and I find it pairs well with chicken or pork. But that’s just me!
This is a very lemon forward dish. If you’re not a huge lemon fan, that’s okay! Just hold back on adding the lemon juice when we get to that step.
- Rainbow chard bunch
- 1 lemon
- 1 or 2 cloves of garlic
- Olive oil
- Start by washing the rainbow chard. Once washed, pat it dry with either paper towels or a kitchen towel.
- Cut the ends off of the rainbow chard and discard. Continue to cut the rainbow chard into thin strips. You can leave in long strips, or keep cutting into bite-sized pieces.
- Cut the lemon in half. Zest one half of the lemon and mince the garlic. Set aside.
- Drizzle olive oil in large sauté pan, and turn to medium heat.
- Add garlic to the pan, and cook for about a minute. Add the rainbow chard to the pan and cook together, stirring here and there.
- Squeeze the juice from one of the lemon halves into the pan. Be sure not to let the seeds fall in.
- Sprinkle a little bit of salt and pepper, and stir.
- Cook until the chard is wilted and tender, about 5-10 minutes.
- At this time, add more lemon juice, salt, or pepper as you feel fit. (I squeezed the entire lemon into my dish, but that’s because I LOVE lemon!)
- When cooked through, serve onto your plate or bowl and top with some of the lemon zest.
There ya have it! Another side dish to try out.
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Thanks for stopping by The Cooking Cactus!