Published by Dana in realfoodwithdana.com on May, 2015
- 2 Tbsp extra virgin olive oil
- 1 yellow onion, sliced
- 2 tsp minced garlic (or 3 cloves, minced)
- 3 - 4 large heirloom carrots, washed and grated*
- 1 bunch rainbow chard, chiffonade (or chopped)
- ¼ cup chicken broth
- Juice and zest from ½ lemon
- sea salt: 1 pinch + ½ tsp, divided
- Heat the oil over medium-low heat in a large sauté pan. When it’s hot, add the onions and a small pinch of salt. Stir every few minutes until the onions are translucent, about 8-10 minutes. Be careful - if your pan is too hot they may burn! If this happens, add a little liquid to the bottom of the pan (about 2 Tbsp) and stir until it evaporates.
- Stir in the garlic and carrots and continue cooking until the onions are golden brown, for about 5 more minutes.
- Add in the chard with ¼ cup chicken broth. Stir so everything is evenly incorporated with the rest of the veggies, then pop the lid on the skillet.
- Simmer until the greens are slightly wilted and tender, about 5-8 minutes. Don’t let them overcook and get mushy.
- Remove the lid, remove the pan from the heat, and stir in the lemon juice, zest and ½ tsp salt. Taste and season with additional salt and pepper, if desired.
*To grate my carrots, I chop them into large pieces and put them through a food processor attachment. You could also use a box grater or matchstick cut them.