Lemon Garlic Chard

Spring is heading this way and all I want to eat are healthy and deliciously light meals. One of my favorite springtime sides is greens. Although I love kale and spinach, chard is one of the most sensuous greens in the produce section. The lovely greens contrast so nicely with vibrant intense oranges, pinks, and rubies of the stems. This is a vegetable that whispers, "Eat me." Forget the cake Alice,  and enter a magical world of greens. This is one of the best and easiest ways I have found to prepare rainbow chard.

Lemon Garlic Chard

1 bunch rainbow chard, de-stemmed and sliced into bite-sized pieces 

1 T. olive oil

3 cloves garlic, minced

a splash of lemon juice 

salt and fresh cracked pepper to taste

Heat the olive oil gently. It is ready when you can drop a piece of chard and it sizzles, but doesn't burn. Drop in the chard when the oil is ready, and saute for about one minute. Add the garlic and saute for a little while longer, taking care not to burn the garlic. When garlic is soft and the leaves are slightly wilted, add the splash of lemon and salt and pepper. Serve warm.