-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.