White Balsamic and Lemon Rainbow Chard

Rainbow chard is a lovely green that cooks way down as you saute it or whatever you may choose to do with it.  Tonight, I sauteed it and added white balsamic vinegar and lemon juice close to the end.  If you aren't a fan of greens (and I wasn't for the longest time), then this is a good one to start with.

Recipe:

Two bunches Rainbow chard
3 tbsp. extra virgin olive oil
1 tsp. red pepper flakes
Fine sea salt
Freshly-ground black pepper
2 tbsp. white balsamic vinegar
Juice of one large lemon (or two small lemons)

Rinse the chard under cold water and shake until almost all of the water is off.

Take each leaf of the rainbow chard and wipe the stem clean with a damp cloth or paper towel.  Cut off the bottom inch of the stem and discard.  Cut the rest of the stem in approximately 3/4"-1" pieces up to the leaf.   Now roll up the leaf by folding it in half along the stem and rolling it.  Cut the leaf in one inch pieces and set aside.  Repeat with all of the leaves.

In a skillet (I used cast iron), heat the olive oil and the red pepper flakes on medium.  Once the oil is heated, put the chopped chard in and let it saute until it starts to wilt.  Turn the chard every two-three minutes with tongs to help it all wilt.  Put in some salt and pepper to taste.

Once the chard is wilted down, pour in the balsamic vinegar and the lemon juice and stir.  Turn the heat down to medium low and let the chard continue cooking for an additional five minutes.  Turn the heat off and enjoy!