Garlicky Rainbow Chard with Lemon and Parmesan

Garlicky Rainbow Chard with Lemon and Parmesan

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.

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