Are you ready for Christmas in October? This vibrant and robust recipe with red and green vegetables has the crunch you need to satisfy your taste for the fall!

Ingredients

• 1 bunch Swiss chard
• 1 red bell pepper, small dice
• Red pepper flakes (optional)
• Lemon juice
• 1 T coconut oil

1. Rinse chard.
2. Start at top of stem stalk where leaves are full, and cut right down middle of stalk while leaves are still intact.
3. Once halved, cut or pull leaves in bit size pieces. When you get to the whole red stem, cut 3-4” of red stem in bite size pieces, keeping whole stem parts separate (those will take longer to cook).
4. Boil water, blanch stems first (alone) for 2-3 minutes; remove, run under cold water, and set aside to drain.
5. Blanch chard leaves in boiling water for 1-2 minutes (should be a beautiful bright green and red), remove from boiling water, run under cold water, and set aside to drain.
6. Heat oil in sauté pan over medium-high heat, add red bell pepper to sauté for 2 minutes, and then add red stem pieces.
7. Sauté for another 2 minutes, and add chard leaves and red pepper flakes (if desired).
8. Finish sauté in 2 more minutes.
9. Serve with a squeeze of lemon juice over top.