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