Rainbow Chard with Olive Oil and Lemon Juice
Eat your greens! Enjoy the simplicity of blanched rainbow chard with olive oil and lemon juice…the Greek way!
Servings 4 serves
- 500 g Swiss Chard or Rainbow Chard
- ¼ cup olive oil
- ½ lemon juiced
- 2 pinch salt to season
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.
Serving: 1serve | Calories: 147kcal | Carbohydrates: 6g | Protein: 2g | Fat: 14g | Saturated Fat: 2g