Rainbow Chard and Carrot Hash
| Servings |
Ingredients
- 2 T EVOO
- 1 yellow onion sliced
- 2 tsp minced garlic (or 3 cloves minced)
- 3-4 large carrots washed and grated*
- 1 bunch rainbow chard chiffonade (or chopped)
- 1/4 cup chicken broth
- Juice and zest from ½ lemon
- pinch sea salt: 1+ ½ tsp divided
Ingredients
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Instructions
- 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.
Recipe Notes
Adapted from Real Food with Dana (www.realfoodwithdana.com)