Sautéed Rainbow Chard

1. Prepare the Chard

Begin by preparing the rainbow chard. Separate the colorful stems from the leaves, using a sharp knife on a sturdy cutting board. Chop the stems into small pieces and tear the leaves into large, manageable pieces. This step is crucial, as it ensures even cooking and a pleasing texture in the final dish.

2. Cook the Chard Stems

Heat a 12-inch sauté pan over medium heat and add the olive oil. Once the oil begins to sizzle gently, add the chopped chard stems to the pan. Cook them for about 4 to 5 minutes, stirring occasionally, until they become tender while maintaining a slight crunch.

3. Add Garlic and Seasonings

Introduce the minced garlic to the pan, along with a pinch of kosher salt and freshly ground black pepper. Cook the garlic for about a minute, stirring constantly, until it becomes fragrant but not browned.

4. Wilt the Chard Leaves

Add the chard leaves to the pan, using tongs to gently toss the leaves, ensuring they are evenly coated with the oil and garlic mixture. Increase the heat to medium-high, allowing the leaves to wilt slightly. Continue adding more chard leaves, tossing until all are wilted and evenly cooked.

5. Finish with Parmesan

Sprinkle the grated Parmesan cheese over the wilted chard. The warmth of the pan will cause the cheese to melt slightly, adding a savory, umami flavor. Taste and adjust seasoning with additional salt and pepper if needed.