Sautéed Rainbow Chard with Garlic and Lemon

Ingredients

• 1/2 cup extra-virgin olive oil
• 3 large garlic cloves, thinly sliced
• 4 pounds rainbow or ruby chard—thick stems discarded, inner ribs removed and cut into 2-inch lengths, leaves cut into 2-inch ribbons
• Salt and freshly ground pepper
• pepper
• 1/2 teaspoon finely grated lemon zest

Steps

1. Heat 1/4 cup plus 2 tablespoons olive oil in a large pot over medium-high. Stir in the garlic and cook, stirring occasionally, until lightly golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot.
2. Add the remaining 2 tablespoons olive oil and chard ribs to the pot and cook over medium-heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper. Transfer to a bowl, sprinkle with the lemon zest, and serve right away.