• 1-2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 dash crushed red pepper (more or less depending on
• 2 full bunches Rainbow Chard. (Washed, dried, trim
stems off down the center and keep the 2 halves )
• Juice of 1/2 lemon (optional)
• Sea salt to taste
Take your Chard leaves and lay on top of each other. Roll them all together tightly into a long roll. Take your sharp knife and slice your chard “roll” into ribbons until the whole roll is sliced. Heat large skillet pan over medium to low heat, add oil.
When the oil is heated add garlic and cook 1-2 minutes, stirring gently and making sure not to burn. Add your Rainbow Chard Ribbons and stir carefully. Continue cooking for 4-5 minutes, stirring occasionally until slightly cooked. Season with sea salt, pepper or crushed red pepper to taste.