A vibrant and flavorful side dish featuring sautéed rainbow chard with a hint of garlic and spice.
Heat the butter and olive oil in a large skillet over medium heat until melted.
Using both butter and olive oil adds a rich flavor and prevents the butter from burning.
Add the minced garlic and red pepper flakes to the skillet and sauté until fragrant.
Stir constantly to avoid burning the garlic, which can turn bitter.
Add the chopped rainbow chard stems to the skillet and cook until they begin to soften.
Cooking the stems first ensures they are tender and not overly crunchy.
Add the chard leaves to the skillet and stir to coat with the oil mixture.
Tear the leaves into smaller pieces for even cooking.
Cover the skillet and cook, stirring occasionally, until the chard is tender.
Keep the heat on medium to prevent overcooking and preserve the vibrant color.
Squeeze the juice of half a lemon over the cooked chard and season with salt to taste.
Adding lemon juice brightens the flavors and balances the richness of the dish.
Serve the sautéed chard warm as a side dish or over grains for a light meal.
Garnish with a sprinkle of red pepper flakes for extra spice and a pop of color.
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