Sauteed Rainbow Swiss Chard
2015-06-20 13:13:02
- 2 bunches rainbow Swiss Chard
- 2 teaspoons olive oil
- 1 medium shallot, diced
- 2 garlic cloves, minced
- crushed red pepper flakes to taste (optional)
- salt and pepper to taste
- Rinse and pat dry the leaves and stems of both bunches. Trim the bottom edge of the stems and throw out. Trim the stems off of the leaves and cut into half inch pieces (you can cut it smaller if you prefer). Heat the oil in a pan, when oil is hot add the stems to the pan. Saute in the pan for a few minutes until they begin to soften. Once softened, add the shallots and garlic. Saute for about a minute. Season with salt, pepper and crushed red pepper. Roughly chop the leaves of the chard and add to pan. Stir around to incorporate the stems, shallots and garlic. Let wilt for a few minutes, season with salt and pepper if desired and serve.
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