2½ tablespoons olive oil
¼ cup raw pumpkin seeds
1 large bunch rainbow chard
1 clove garlic, thinly sliced
2 tablespoons water, or more if needed
Salt and pepper, to taste
Grated rind and juice of ½ lemon
1. In a large skillet over medium heat, heat ½ tablespoon of the oil. Add the pumpkin seeds and cook, stirring constantly, for 1 to 2 minutes, or until seeds are golden. Transfer to a plate.
2. Trim off the chard stems. Place the leaves on the board and cut along each side of the stems to separate them from the leaves. Cut the stems into 1-inch lengths. Cut the leaves into 2-inch pieces.
3. Reheat the same skillet over medium heat. Add the remaining 2 tablespoons oil. Add the garlic and the chard stems. Cook for 2 minutes. Add as many of the leaves as will fit into the pan with 2 tablespoons water. Cook, turning with tongs, and when they begin to wilt, add the remaining leaves. Sprinkle with salt and pepper, and add more water, if necessary, to keep the bottom of the pan from drying out. Cook, turning with tongs, for 2 more minutes, or until the leaves are wilted and tender.
4. Stir in the pumpkin seeds, and lemon rind and juice. Taste for seasoning, and add more salt and pepper, if you like.