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Sautéed Rainbow Chard With Garlic And Lemon

17 faves | 3 recommends

Comments

Made this tonight for the first time; omitted the garlic for my wife's benefit, but added a bit of onion. Very tasty with the rotisserie chicken!
Craig Parker   •  29 Jul   •  Report
First time having rainbow chard. It didn't disappoint. :)
Kristina Marie Van Horn   •  7 Feb   •  Report
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Ingredients

1/2 cup extra-virgin olive oil

3 large garlic cloves, thinly sliced

4 pounds rainbow or ruby chard—thick 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

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