Sautéed Rainbow Chard
Adding a little spice and personailty to this Rainbow chard dish will keep this in rotation for a long time to come.
Ingredients
- 1 bunch Rainbow chard
- 1 tbsp olive oil
- 1 tbsp butter
- 1 bulb shallot
- 1 tbsp lemon juice
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 tsp red pepper flakes
Instructions
- Wash and dry the rainbow chard. If removing from the garden or Lettucegrow make sure you cut and remove the bottom-most part and throw away or add to your compost. You want to cut the leaves and stems.
- Dice the shallot and the 2 garlic cloves and set aside.
- In a large pan place the oil and butter and let it heat up for about 1 minute
- Place the cut chard into the pan let it cook down for 2 minutes until you can tell a noctiable reduction in size.
- Add the vinegar, lemon juice, salt, pepper, and red pepper flakes and stir for about 3 more minutes. Remove from heat and Enjoy
Notes
If you don't like much spice cut the red pepper flakes by 1/2.