1large bunch rainbow chard (greens and stems), chopped
1/2tablespoonnonpareil capers
8ozcooked Beluga black lentils*
3-4ozcrumbled feta
freshly ground black pepper
Instructions
Heat some oil in a large skillet. Saute the garlic scapes and shallot until the shallot is translucent.
Add the lemon juice and zest, the chard, the capers, pepper and the lentils. Saute 2-3 minutes then cover and cook for 5 or until the chard is softened. Saute another 2-5 minutes or until the stalks reach your desired temperature and stir in the feta.
Serve immediately or cool to room temp and serve. Refrigerate leftovers.
Notes
*I like to buy the par-cooked vacuum sealed ones at Target. Ignore the instructions on the packaging and follow what I tell you to do above. You can also make your own from dried. If you don't have a lemon, use a splash of white wine vinegar