A light, lemony dressing adds bright appeal to tender Swiss chard.
1 large bunch rainbow Swiss chard
Preserved Lemon Vinaigrette (see recipe)
Sea salt and fresh ground pepper
1. Rinse Swiss chard and pat dry with a paper towel. Trim tough stem ends as needed.
2. Cook stems in a pot of salted boiling water for about 4-6 minutes, until tender, then immediately plunge into an ice bath to preserve color. Let cool.
3. Once stems are cool and dry, drizzle with preserved lemon vinaigrette to taste. Season with salt and pepper as needed.