A quick and easy stovetop side dish that’s at home with nearly any meal and a great way to use up leftover stock. Throw an egg on top for an quick and delicious breakfast.
Garlicky Rainbow Chard with Lemon and Parmesan
1 bunch of rainbow chard (leaves and stems chopped)
1 tablespoon of butter
2 tablespoons of olive oil
1/2 a small red onion, finely diced
2 garlic cloves, crushed
1/2 cup of our Vegetable Stock or Chicken Stock
Juice of 1/2 a lemon
1/4 cup of freshly grated Parmesan cheese
Sea salt and cracked black pepper
1. Melt the butter and oil together in a pan on medium heat. Saute the garlic and onion until aromatic and translucent.
2. Add in the chopped stems and the chicken stock. Allow to soften for 3-4 minutes
3. Add in the chard leaves and wilt. Stir in the Parmesan and lemon. Season with salt and pepper.