Braised Rainbow Chard with Lentils

Already have an account?

Build my box

Braised Rainbow Chard with Lentils

Braised Rainbow Chard with Lentils

Ingredients
Method

Ingredients

Method

320g rainbow chard, leaves and stalks separated
2 tbsp olive oil
1 sliced garlic clove
1 chopped red chilli
250g pouch of puy lentils, cooked
Lemon juice

Shred the chard leaves and cut the stalks into batons. Heat the olive oil in a large frying pan, and add the stalks, garlic, chilli and a glug of olive oil, then cook for 10 mins on a low heat to soften. Chuck in the leaves, and cook until wilted.
Take the chard off the heat and stir through the hot lentils. Season well, dress with the lemon juice, and add another glug of oil. Serve immediately.

15 mins

2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box