Parmesan Garlic Rainbow Chard

1. Prepare the Chard

Separate the stems from the leaves of the rainbow chard. Cut the stems into 1-inch pieces and tear or cut the leaves into large pieces.

2. Cook the Stems

Heat 2 tablespoons of good olive oil in a 12-inch sauté pan over medium heat. Add the chard stems to the pan and cook them for about 4 to 5 minutes, until they are tender and slightly translucent.

3. Add Garlic and Seasoning

Stir in 2 tablespoons of minced garlic, about 1 teaspoon of kosher salt, and 0.5 teaspoon of freshly ground black pepper. Cook for about a minute, just until the garlic becomes fragrant without browning.

4. Add Chard Leaves

Gradually add the chard leaves to the pan, tossing them with tongs to ensure even wilting. Continue cooking until the leaves are wilted and bright green.

5. Finish with Parmesan

Remove the pan from the heat and sprinkle 0.25 cup of grated Italian Parmesan cheese over the chard. Toss everything together to combine the flavors.