Sauteed Rhubarb Chard
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- Yield Serves 4
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 large garlic cloves, minced
- 1 1/2 pounds rhubarb chard, stems trimmed and very coarsely chopped
- Kosher salt and freshly ground black pepper
Directions
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In a large skillet over low heat, heat the olive oil. Add the garlic and saute until the garlic begins to color, about 1 to 2 minutes.
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Add the rhubarb chard and saute until the leaves are just wilted, about 5 minutes. Season with salt and pepper.
Didn't Martha just state recently on a show when making a Rhubarb pastry that the leaves of Rhubarb are actually toxic to people? Is that what this "chard" is?