Rainbow Chard with Couscous

I made the mistake once of not removing the stems of chard before putting it in my soup... let me just say that they are quite bitter.  But if sauteed up with some garlic and lemon juice, they're not so bad.

Ingredients

- 1 large bunch of rainbow chard

- 1 TBL EVOO

- 6 cloves garlic

- 2 TBL lemon juice

1.  Wash and dry the kale. Separate the colorful area from the leaves. Cut the stems into 1/4" slices and roughly chop the leaves. Mince the garlic.

2. Heat the EVOO over medium-high heat.  Once hot, add the chard stems and garlic.  Once that's all soft, add the leaves and lemon juice.  Cook until leaves are wilted.

 

 

3. Serve over warm couscous and enjoy!  Goes well with salmon.