| 5 | 25 | 240 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 4 |
| 3 bunch | Swiss chard (rainbow; trimmed and rinsed) |
| 6 tbsp | Extra virgin olive oil |
| 6 clove(s) | Garlic (sliced, or to taste) |
| 1 dash | Red pepper flakes (crushed) |
| 1 tbsp | Lemon juice |
1. Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems.
2. Heat the olive oil in a large skillet or pot over medium heat.
3. 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.
4. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat.
5. Stir, recover, and continue cooking until the chard is tender.
6. Toss with lemon juice to serve.
| Vegetables | 6.1 |
