Rainbow chard is definitely one of my favorite leafy greens. I love adding to a stir fry for added crunch from the stems or just eating by itself as a side dish. It’s so tasty paired with lemon, garlic and red pepper flakes, simple but flavorful and easy to whip up.
Recipe below for this little side number!
Lemon Rainbow Chard
- 1 big bunch rainbow chard
- 1 tbsp olive oil
- 2 garlic cloves, chopped
- 1 tsp red pepper flakes
- dash of salt
- 2 tbsp lemon juice & zest
- toasted almond flakes or hemp seeds (optional)
Directions: Remove leaves from stems, slice stems and chop leaves into bite size pieces.
Heat oil in pan on medium heat. Add garlic, red pepper flakes and stems. Cook for about 3 minutes until stems are tender.
Stir in leaves, cook for another 5 minutes until leaves are tender. Add in salt and lemon juice. Remove from heat. Sprinkle hemp seeds on top for added protein and healthy fats.
Enjoy!
