Meatless Monday: Don't be so Chard on Yourself!

IMG_6379-2.jpg

Happy Monday, everyone! I’m going to let you all in on a little secret, I am a garlic freak. I put it on everything, I chew it up if I’m sick, I grate it into pre-made soup, I eat garlic jam by the spoonful—I’ve done it all. But what’s even better than a bit of garlic? Garlic AND lemon. Let me tell you guys it’s the most beautiful combination there is—aside from maybe chocolate and wine.

I’m telling you all this because the recipe below is one of the easiest ones you will ever make—it’s literally as easy as 1, 2, 3. The most important thing to remember is that the sauce that you are making can go on literally anything. This recipe is basically all about the sauce. Put it on leeks to make a fresh side or spoon onto some fish before baking it. Today we’re cooking it into some chard, a vegetable that is seriously underrated in my own household unfortunately. Think of chard as kale’s soft, mellow sister who should be invited to every single family dinner.

Whether you use chard or kale or leeks, leave us a comment below and let us know how it goes!

Ingredients

IMG_6382.jpg
  • 3 tbsp lemon juice

  • 3 cloves garlic - chopped

  • ¼ sweet yellow onion - chopped

  • About 3 cups of chopped chard (don’t include the tough stems)

  • 1 tbsp olive oil

  • Salt and pepper to taste



Directions

  1. Heat oil in a medium pan over medium heat. Add onions and cook until transluscent (about 5-7 minutes)

  2. Add garlic and continue cooking until aromatic. Add in chard and cook, turning in the pan. Let the chard sit for about 30 seconds between each turn so that they crisp up just the slightest bit.

  3. Add lemon juice, salt, pepper and continue stirring until chard is limp. Serve immediately—easy isn’t it?