- Extra virgin olive oil
- 1 bunch Rainbow Chard
- 2-3 cloves fresh garlic, chopped
- Red pepper flakes
- Kosher salt
- Black Pepper
After washing the rainbow chard, chop the stems from the bottom up to the start of the green leaves. The stems take longer to cook than the leaves.
Also chop the leaves, but keep them separate for later use.
Heat olive oil in a large pan over medium to medium-high heat.
When the oil is nice and hot, add the chopped stems and sauté until soft, about 4-5 minutes.
Add the chopped garlic and red pepper flakes and cook another 2-3 minutes.
Add the chopped rainbow chard leaves, and sauté until done, about 5 minutes longer.
Add salt and pepper to taste.
1 cup of cooked = 2 vegetable servings
If you are on maintenance, try spicing up this recipe with some healthy macadamia nuts. Add chopped macadamias to the hot olive oil before the other ingredients, and toast for 2-3. Then continue with the recipe above.