Rainbow Swiss Chard
SWISS CHARD · OLIVE OIL · SHAVED PARMESAN
Sauté — medium-high
Stand up and take chard! Yes, you can make this rainbow of a veggie the focal point of your plate. Pull off the leaves and chop up the stems. Sauté the stems for a couple of minutes in olive oil. When the stems are lightly browned, tear up the leaves and throw them in too. Stir for a minute—maybe two. Top with shaved parmesan and a drizzle of oil. Add salt and pepper to taste.
(When in doubt, add butter and/or salt.)
~ 1g net carbs per cup of raw swiss chard