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Chard with lemon oil

Time 1 hour
Yields Serves 4
Chard with lemon oil
1

Combine the oil and zest in a saucepan. Cook over low heat 10 minutes. Don’t allow to simmer. Remove from the heat and leave for 30 minutes. Strain out the zest.

2

Strip the leafy green parts of the chard from the stems. Set the stems aside for another use.

3

Blanch the chard in boiling, lightly salted water. Cook until the chard is al dente, with no trace of metallic rawness, usually about 1 minute.

4

Lift the leaves from the water and place in ice water. Drain and layer between towels to dry.

5

Place the chard in a 3-quart saucepan or 12-inch skillet. Drizzle with 3 to 4 tablespoons of the lemon oil and set over medium-low heat. Stir and fold until the chard is warm and coated with lemon oil. Salt to taste. Serve hot, warm or cold.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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