Ingredients
2 tablespoons olive oil1 medium red onion, halved and sliced3 garlic cloves, sliced1/4 cup chicken broth2 bunches rainbow Swiss chard, coarsely chopped (about 16 cups)2 tablespoons lemon juice1/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a 6-qt. stockpot, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer.
Add broth and chard; cook and stir until chard is tender, 5-6 minutes. Remove from heat; stir in lemon juice, salt and pepper.
