Red Chard

Start with a red onion and dice it all up. Then slice up some mushrooms (no more than a cup). Saute in some oil in a cast iron pan; it quickly will soften in a few minutes span. Then separate the leaves from those lovely red stalks, and set them aside for less time on the clock. Chopped up like celery, add the stalks to the mix, and toss in some sea salt for a nice, subtle kick. Then roll up the leaves like a big fat cigar; slice it ever so thin, like the chef that you are. Toss in the greens and a fresh lemon, juiced, and stir on low heat till the volume’s reduced. Voila! It is ready, a colorful treat; low cal and delicious, red chard can’t be beat!