15 minutes

swiss chard, a bunch
the freshly squeezed juice of one Meyer lemon (the juice of 1/2 regular lemon)
fine sea salt
extra-virgin olive oil of good quality


Wash the chard and put it in a deep skillet with some water still clinging to the leaves. Cook covered with a lid on medium-high heat for 2 minutes, then turn down to medium-low heat and cook 12 more minutes. Check to make sure the pan is not dry. If so, add some water. Lay the chard on a serving plate, sprinkle with a bit of salt, and let cool to room temperature. Cut the chard leaves into 2 inch-wide ribbons and the stems into 1 inch-long pieces. Pour oil and lemon juice in a small jar, cover with the lid and shake. Drizzle some of the vinaigrette on the chard and toss lightly. Serve with the vinaigrette left.

Thanks to: Briciole