Garlicky Rainbow Chard with Lemon and Parmesan Recipe – The Stock Merchant
A quick and easy stovetop side dish that’s at home with nearly any meal and a great way to use up leftover stock. Throw an egg on top for an quick and delicious breakfast.
Ingredients
- 1 bunch of rainbow chard, leaves and stems, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of butter (we love Pepe Saya)
- 2 tablespoons of olive oil
- 1/2 a small red onion, finely chopped
- 1/4 cup of chicken stock
- Juice of 1/2 a lemon
- 1/4 cup of Parmesan cheese
- sea salt and cracked black pepper
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