Rainbow chard with lemon and garlic


Spinach fades quickly in Southern gardens, but chard—another dark leafy green with a mild but vibrant flavor—can last well into summer. A close relative of the beet, chard is a natural match to bright citrus.

2 tablespoons butter
3 cloves garlic, minced
1/2 small Vidalia onion, sliced
1 bunch Swiss chard, stems and leaves separated and chopped
Zest and juice from 1/2 lemon
1/4 cup dry white wine
3 tablespoons freshly grated Parmesan cheese
Kosher salt to taste
Freshly ground pepper to taste

In a large skillet, melt butter over medium heat. Add garlic and onion; stir and cook for 1 minute. Add the chard stems, lemon zest, and white wine. Cook until stems are tender, about 3 minutes. Add chard leaves and cook, stirring, until leaves are wilted, about 2 minutes. Remove from heat; stir in lemon juice and Parmesan, and season to taste with salt and pepper.

4 servings