Recipe by Head Chef Robin Winzinger
I cooked Chard for the first time while in Colorado and have been a Rainbow Swiss Chard fan ever since. It is a dish that feeds the eyes and then the stomach: beautiful and delicious.
Robin’s Nest2 Washington St., Mount Holly
609.261.6149 | robinsnestmountholly.com
Rainbow Swiss Chard
Ingredients
- 4 tablespoons olive oil (may add more)
- 2 cloves chopped garlic
- 1 small onion sliced thin
- 6 cups cleaned and chopped chard
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1 small lemon zested and juiced
- 1 small orange zested and juiced
Instructions
- Heat oil over moderate heat. Add garlic and onion. Cook for about 1 minute and then add chard. Add salt and pepper, cook until wilted. Add juices and cook for a minute more. Add zest & serve.
