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Categories:Viewed: 71 - Published at: 6 years ago
Ingredients
- 1/2 cup extra-virgin olive oil
- 3 large garlic cloves, thinly sliced
- 4 pounds rainbow or ruby chardthick stems discarded, inner ribs removed and cut into 2-inch lengths, leaves cut into 2-inch ribbons
- Salt and freshly ground pepper
- 1/2 teaspoon finely grated lemon zest
Method
- In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil.
- Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute.
- Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more.
- Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes.
- Transfer the chard to a bowl.
- Wipe out the pot.
- Add the remaining 2 tablespoons of olive oil to the pot.
- Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes.
- Stir in the wilted chard leaves and season with salt and pepper.
- Transfer to a bowl, sprinkle with the lemon zest and serve right away.
