Ingredients:
1 1/2 pounds rainbow chard
2 to 3 tablespoons olive oil
6 cloves of garlic, minced
Salt & pepper to taste
2 tablespoons balsamic or red wine vinegar
Preparation:
Chop the chard into pieces, including as much of the stems as feasible. In a large wok or skillet, add olive oil and chard. Stir fry for several minutes. Add garlic when the chard starts to limp, and stir fry for a few more minutes. Transfer to a serving dish, and sprinkle lightly with salt and heavily with pepper. Toss with vinegar.
Makes 4 to 6 servings.
Recipe adapted from Moosewood Cookbook by Mollie Katzen.
