Chard with lemon oil

Time 1 hour
Yields Serves 4
Chard with lemon oil

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.


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


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.


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


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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