Swiss chard leaves and stems are cooked with rice and onion in olive oil for a light, nourishing vegetable dish. Using both the leaves and stems makes this an economical, practical everyday meal.
Sauté the finely chopped onion in olive oil until soft.
Add the finely chopped chard stems and sauté for a few minutes. Add the stems before the leaves, or the stems may stay firm while the leaves overcook.
Add the chard leaves, rice, water, and salt. Cook over low heat until the rice is tender.
Serve at room temperature with a squeeze of lemon.
Important: Separate the chard stems from the leaves and cook the stems first; the leaves soften much faster. Allergen information: Contains no common allergens.
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