Rainbow Swiss Chard

Rainbow Swiss Chard

SWISS CHARD · OLIVE OIL · SHAVED PARMESAN

Sauté — medium-high

Stand up and take chard! Yes, you can make this rainbow of a veggie the focal point of your plate. Pull off the leaves and chop up the stems. Sauté the stems for a couple of minutes in olive oil. When the stems are lightly browned, tear up the leaves and throw them in too. Stir for a minute—maybe two. Top with shaved parmesan and a drizzle of oil. Add salt and pepper to taste.

(When in doubt, add butter and/or salt.)

~ 1g net carbs per cup of raw swiss chard

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