Seared Rainbow Chard

I made this for dinner one night to eat alongside roasted beets and a couple pieces of fresh mozzarella. Very light, but tasty and packed with nutrients. [I read in an article that you should eat your biggest meal for lunch and have something light for dinner – it allows you to digest everything before you lay down to go to bed, and you wake up with more energy. So far it’s working great for me!]

Rainbow chard – 2 leaves or more per person, rinsed and stemmed. Roll leaves and cut into 1” wide strips.
Onion – about 1/4 C, but however much you like, chopped
Garlic – 2 small cloves or 1 large clove [I LOVE garlic, so you may want to use less than I did], minced

Heat a tablespoon (or more depending on quantity – enough to lightly cover the bottom) of oil over medium-medium high heat, add garlic and onions.  When onions are softened, add chard and cook, stirring often, until wilted.



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