Yum Yum: Sauteed Rainbow Chard

It can be difficult to eat well, especially when you don't know where to start, are hooked on packaged food or have been reusing the same recipes over and over. Food can be pretty straight forward and incredibly rewarding for both mind and body when you know how to use it.
In Yum Yum we will look at simple ways to prepare easy, delicious meals that won't drain your budget or your patience. First up:

Sauteed Rainbow Chard

Never tried rainbow chard? Well I bet you are probably in the majority and it's a darn shame as this versatile food is so incredibly good when prepared properly. This dish is super simple and can be altered to feed one or a large family. Some enjoy it as a good side dish, while I prefer to make a large batch and nosh on it alone. Very little time is needed for this one and it's an easy way to get in those dark, leafy greens we're always hearing about. Added bonus: It looks like a rainbow exploded on your plate!

What you'll need:
1/2 cup of extra virgin olive oil
3 large garlic cloves (minced)
4 lb. of rainbow chard (thick stems at the base discarded-inner ribs removed and cut into 1-2 inch strips- leaves cut into 1-2 strips)
Salt and freshly ground pepper
1/2 teaspoon of lemon juice

Now Cook:
1. In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil. Stir in the garlic and cook over medium heat until lightly golden, about 1 minute. Add the chard leaves in handfuls, allowing each batch to somewhat wilt before adding more. Continue stirring, seasoning the chard with salt and pepper and cook until the leaves are softened and most of the liquid has evaporated. Transfer the chard to a large bowl.
2. Add the remaining 2 tablespoons of olive oil. Add the chard ribs and cook over medium heat, stirring occasionally, until crisp-tender. This should take about 5 minutes. Stir in the chard leaves and season with salt and pepper again. Remove from heat, sprinkle with the lemon juice and serve right away.

Namaste
Tara