Bietola arcobaleno saltata con limone e aglio

Ingredienti

• 8 ounces rainbow chard (or swiss chard)
• 2 Tablespoon olive oil (or other neutral oil)
• 1/2 medium white onion (diced)
• 1 clove garlic (minced or sliced)
• 1 lemon (zest and juice)
• kosher salt and black pepper

Preparazione

1. 1

   Prep: De-stem greens and separate. Chop the stems into 1/2 in pieces and the greens into 1 inch pieces.

2. 2

   Saute: Warm the olive oil in a high-sided sauté pan over medium heat. Add the onion and stem pieces, cook for 2-3 minutes until slightly soft. Add garlic and cook for 30 seconds.

3. 3

   Wilt: Add the green leaves, stir until wilted. About 3 minutes. Deglaze the pan with the lemon juice, cooking 30 seconds.

4. 4

   Season: Remove from heat, salt and pepper to taste, and serve with lemon zest on top.