Sauteed Rainbow Chard
Ingredients:
1 teaspoon olive oil
6 leaves rainbow chard, coarsely chopped, veins removed
2 cloves of garlic, finely chopped
1/4 teaspoon kosher salt
Directions:
In a cast iron skillet over medium heat, heat the olive oil until hot but not smoking. Add the chard and garlic to the pan and stir.
Saute for 2 minutes or until greens are soft. Stir constantly to prevent burning. Add the salt, stir again and serve immediately.
serves 6
Original recipe “Used with Permission". © By Lois Ellen Frank”
