• 2 tablespoons olive oil

• 1 tablespoon garlic, minced

• 1/2 small onion, finely diced

• bunch of swiss chard, chopped steams and leaves

• salt and pepper, to taste

• lemon juice

1. Wash the produce and prep the vegetables, known as mise en place, French culinary phrase meaning "everything in its place." Cut the stems and ribs away from the leaves of the swiss chard. Chop the stems and center ribs into small pieces. Coarsely chop the leaves. Set them aside.  

2. Heat olive oil in a medium pan over medium high heat. When the olive oil is hot, but not smoking, add garlic and onion. Cook for about 30 seconds or until they become fragrant. Add the chopped stems and cook until softened, 3-5 minutes.

3. Add ½ cup of water and deglaze the pan, loosen and dissolve the browned bits (fond) stuck to the bottom of the pan, then scrape the bottom with a spoon to incorporate these flavorful particles. 

4. Stir in the chopped leaves and cook until wilted. Remove from heat. Finish with salt and pepper to taste and a squeeze of lemon juice for brightness.  Serve with love.  

Store leftovers – if there are any! - in an airtight container in the refrigerator for up to 3 days.