Rainbow chard, prepared Greek-style
These are such beauties, and certainly more inspiring than the regular green and white variety of chard. I like to keep it pretty quick and simple, the better to keep the colours of the stalks and leaves vibrant and bright. This Greek-inspired recipe should work equally well with beet leaves.
After rinsing the chard separate the chard into two piles, the leaves in one and the stalks in the other.
Take the rinsed chard leaves (1 large bunch) and place in a large pan with a small amount of water (1/4 cup), cover and steam for a few minutes till the leaves start to wilt a little. Uncover, let any remaining water evaporate, and add 2 garlic cloves, finely chopped, a glug of olive oil and the juice of 1/2 of lemon. Season with sea salt and pepper and stir around.Remove from heat and serve at room temperature.
For the stalks, serve them crostini style as in the following recipe.
