Stir fried chard with a crunchy garnish.
Rainbow Chard with Pumpkin Seeds
- 1 bunch chard (rainbow is recommended, but you can use red or green if it's not available)
- 1 ½ tablespoons extra-virgin olive oil
- 1 teaspoon minced garlic
- salt and pepper
- 1 teaspoon fresh lemon juice
- 1 to 2 tablespoons toasted pumpkin seeds
Wash the chard and drain. Tear the chard leaves away from the stems, keeping the stems and leaves separate. Bundle the leaves and cut them into wide strips. Trim the stems, remove the strings, and slice on the diagonal about ¼ inch thick. You should have about 8 cups of leaves and 1 heaping cup of stems.
Heat the oil in a large sauté pan; add the stems, garlic, and a pinch of salt and pepper. Cook over medium heat for 2-3 minutes, until the stems begin to soften, adding a little water to keep them from sticking to the pan. Turn the heat to medium-high, add the chard leaves, 2 pinches of salt, and a pinch of pepper. Cook until tender, 3-4 minutes, using a pair of metal tongs to toss the greens. Just before serving, add the lemon juice, toss in the pumpkin seeds and season to taste with salt and pepper.
Everyday Greens by Annie Somerville