Chilled Rainbow Chard with Lemon and Olive Oil

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Step 1

Remove stems and thick ribs and coarsely chop 1 bunch of rainbow chard. Chop stems into small dice.

Step 2

-Wilt chard in a large pot, on medium heat, with a small amount of water at the bottom, it should take about 5-6 minutes.

Step 3

-Remove from heat and transfer to a colander to let drain.

Step 4

-Discard any liquid and put the chard in an airtight container in the fridge until well chilled.

Step 5

-When ready to eat, drizzle with the following:

Step 6

4 teaspoons lemon juice

Step 7

4 teaspoons extra-virgin olive oil

Step 8

Sea salt and freshly ground black pepper to taste

Step 9

-Toss well and serve.

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