- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
For a gorgeous side dish, chef Fabio Trabocchi turns to rainbow chard, with stalks in an array of bright yellows, pinks, and reds.
Ingredient:
- 1/2 cup extra-virgin olive oil, divided
- 3 large garlic cloves, thinly sliced
- 4 pounds rainbow or ruby chard, thick stems discarded, inner ribs removed and cut into 2-inch lengths, leaves cut into 2-inch ribbons
- Kosher salt
- Freshly ground black pepper
- 1/2 teaspoon finely grated lemon zest
