Meyer Lemon Swiss Chard

Meyer Lemon Swiss Chard
Recipe type: Side Dish
Cuisine: Paleoista
Serves: 4 servings
A quick and delicious way to maximize on those in-season chard greens and Meyer lemons. Don’t make the mistake of throwing away the stems, either: nose to tail is not only for the cooking of animals, so why not use the whole vegetable?
  • 2 bunches organic Swiss Chard- red or rainbow
  • 2 tablespoons coconut oil
  • 4 cloves fresh garlic, smashed
  • 1 cup cherry tomatoes
  • 1 Meyer Lemon, 1 tsp rind reserved and the remainder juiced
  1. Wash chard, then remove stems.
  2. Chop stems; shred leaves.
  3. Heat oil in skillet over medium.
  4. Add garlic and chard stems and cook, stirring, until softened; roughly five minutes.
  5. Turn off heat.
  6. Add tomatoes and chard leaves.
  7. Cover and let sit five minutes
  8. Drizzle juice on top, then sprinkle with lemon rind
  9. Serve with your favorite local protein, such as a pan-seared wild fish or grass-fed fillet.