Sign up for our monthly email!
Ingredients
- 1 tbsp. canola or olive oil
- 3 cloves garlic, finely minced
- 2 bunches rainbow or ruby chard
- 1/4 tsp. kosher salt
- 1/2 tsp. black pepper
Instructions
- Cut chard where the base of the leaf meets the stem.
Set leaves aside. - Trim the cut ends from the stalks and cut stalks into small pieces.
Set aside. - Stack a few chard leaves and roll tightly. Slice rolled leaves
into strips. Repeat with the remaining leaves. - Wash and dry the cut leaves and stalks.
- Add oil to a sauté pan over medium heat. Add a couple handfuls
of greens and cook until bright green and wilted. Add garlic and
stir well, then add the remaining greens a handful at a time until
all greens are wilted and bright green. - Season with salt and pepper and serve.