Number three (of my meal of “and three“): Sauteed Rainbow Chard With Garlic and Lemon
INGREDIENTS
1/2 cup extra-virgin olive oil
3 large garlic cloves, thinly sliced
4 pounds rainbow or ruby chard—thick stems discarded, inner ribs removed and cut into 2-inch lengths, leaves cut into 2-inch ribbons
Salt and freshly ground pepper
1/2 teaspoon finely grated lemon zest
DIRECTIONS
In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil. Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot.
Add the remaining 2 tablespoons of olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper. Transfer to a bowl, sprinkle with the lemon zest and serve right away.
MY COMMENTS:
What I did differently: Nothing, aside from using a lot less chard (that was all I had), and a lot less oil.
Kid factor: We had a lot going on in this meal. I am not sure how they felt about the chard.
Adult factor: I would make this again.
Time factor: Pretty easy, once you get the greens trimmed.
What else: It was a good balance with the sweet squash casserole and the hearty colcannon.
