The Grit In Swiss Chard

  
I bought a beautiful bunch of rainbow Swiss chard at the market today. I was very excited about sautéing it up to have with some spicy lamb meatballs with red pepper sauce and cauliflower purée. Swiss chard is not something Russ normally eats and I was hoping to expand the list of acceptable green vegetables.
I unwrapped the giant dark green leaves with bright yellow or hot pink stems.i methodically washed each one and shook them dry. I pulled the tough stems away from the level and pulled the leaves on top of each other and rolled the piles into cigar like shapes before cutting them into ribbons.
The mistake I made was I should have put the ribbons in the salad spinner and run gallons more water through them, but I skipped that step. I sautéed the Swiss chard and when I took a big fork full the flavor was fantastic, but then as I chewed it I got the tiniest bit of grit between my teeth. Tragedy. There was no way to fix it. Russ was a good sport about it, but I am not sure that I have made any progress with expanding the green vegetable list.
Sautéed Swiss Chard
1 t. Olive oil

1 shallot minced

Big bunch of Swiss chard, well cleaned and stemmed and chopped

Juice of half a lemon
In a big skillet put the oils the shallot and cook on medium heat for one minute. Add the greens and cook turning it over with tongs for about five minutes until tender.  
Salt and squeeze juice over and serve.