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.
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