Prepare the chard by removing the thick stem. I chose to leep the inner rib because they were quite tender.

Clean the leaves in a sink of cold water until all traces of dirt and debris have been removed. You may need to do this a few times. Lay the leaves on a clean kitchen towel to drain.

Bring a large pot of water to the boil and place all your leaves in the water. Allow the mixture to come to a boil and cook until the “rib” is tender approx. 3-5 mins.

Remove and drain using a colander. Squeeze any excess water by pressing the leaves with a fork or a large spatula.

Place the lanched rainbow chard on a plate and dress with olive oil, the juice of half a lemon and season with salt.