Chef Bob's Rainbow Chard

CHEF BOB'S RAINBOW CHARD

2 BUNCHES OF SWISS CHARD
1 PURPLE ONION, DICED
4 CLOVES OF GARLIC, MINCED
2 TABLESPOONS OF BALSAMIC VINGAR
4 TABLESPOONS OF OLIVE OIL
1 TEASPOON OF SESAME OIL
JUICE OF ONE LEMON
PINCH OF RED PEPPER FLAKES


ROLL SWISS CHARD LIKE A CIGAR AND SLICE WITH A KNIFE. INCLUDE MOST OF THE STEMS. SAUTE IN NON-STICK SKILLET FOR 2-3 MINUTES. ADD GARLIC AND ONION. COOK UNTIL BROWNED.  ADD VINEGAR, LEMON JUICE, AND PEPPER FLAKES. SERVE WITH YOUR FAVORITE FISH OR CHICKEN. ENJOY!

GDA Cooking - February 7, 2012