Chard with Lemon and Red Pepper
A great way to get in healthy greens.
Source: The Zenbelly Cookbook by Simone Miller
Email
PrintSimilar recipes
Ingredients
For 1 Person(s)
Recipe
- 2 whole chard (green, red, or rainbow; about 1 1/2 pounds)
- 2 tablespoon(s) light olive oil or duck fat
- 1 whole large onion, thinly sliced
- 1/2 teaspoon(s) finely ground sea salt
- 6 whole cloves of garlic, thinly sliced
- 3/4 cup(s) Chicken broth
- 1 whole zest of 1 lemon, finely grated or cut into thin strips
- 2 tablespoon(s) lemon juice
- 1/2 teaspoon(s) red pepper flakes
Chard with Lemon and Red Pepper Directions
- Tear the chard leaves off the stems. Slice the stems into bite-sized pieces and roughly chop leaves.
- Heat the oil in a large skillet over medium-high heat. Add the sliced onion and chard stalks and saute for 2 minutes, or until beginning to brown. Add the salt and turn the heat down to medium.
- Sweat for another 8 to 10 minutes, stirring often. Add the garlic and cook for 1 more minute.
- Add the broth, bring to a simmer, and place the greens on top. Once they are wilted enough to fold in (about 2 minutes), stir them into the onions.
- Saute for another 5 minutes, or until the chard is soft. If there is still liquid, turn the heat to high to reduce it.
- Turn off the heat and stir in the lemon zest, lemon juice, and red pepper flakes. Serve hot.
|
|
|