• 1 bunch Rainbow or Red Swiss Chard
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 large shallot, finely chopped
  • 2 tsps Fresh lemon juice or apple cider vinegar


Separate the stalks from the leaves. Cut the stalk into thick slices and sauté in olive oil, covered, over medium heat for 15 minutes or until tender. Add strips of chard leaves. Cook over medium heat until wilted. Add shallots and cook until just translucent.  Sprinkle with lemon juice or vinegar.

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