- 2 bunches Red chard, stems removed
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- Large pinch crushed red pepper flakes
- 1. Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
- 2. Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.