Ingredients:

  • 1 large bunch of mangold chard (about 300g), stems removed and leaves roughly chopped
  • 2 tablespoons olive oil (30ml)
  • 3 garlic cloves, minced
  • 1 lemon, zested and juiced
  • Salt to taste
  • Pepper to taste
  • Freshly grated Parmesan cheese (optional, about 1/4 cup or 25g)
  • Red pepper flakes (optional, for a bit of heat)

Instructions:

  1. Rinse the mangold chard thoroughly under cold water to remove grit, remove stems, and chop leaves into bite-sized pieces.
  2. Place a large skillet over medium heat and add olive oil.
  3. Once the oil is shimmering, add minced garlic to the pan and cook for 1-2 minutes until fragrant and just golden.
  4. Add the chopped mangold chard to the skillet and toss well to coat with oil and garlic.
  5. Sauté for 5-7 minutes, stirring occasionally, until chard is wilted and tender but still vibrant.
  6. Stir in the lemon zest and juice, and season with salt and pepper to taste.
  7. Serve immediately, garnished with optional Parmesan cheese and red pepper flakes if desired.