-Remove stems and thick ribs and coarsely chop 1 bunch rainbow chard.

-Wilt chard in a large pot, on medium heat, with a small amount of water at the bottom, it should take about 5-6 minutes.

-Remove from heat and transfer to a colander to let drain.

-Discard any liquid and put the chard in an airtight container in the fridge until well chilled.

-When ready to eat, drizzle with the following:

4 teaspoons lemon juice

4 teaspoons extra-virgin olive oil

Sea salt and freshly ground black pepper to taste

-Toss well and serve.