Take your chard (rainbow please)
Tear chard from ribs
rinse, then pat dry
In olive oil, sauteee squeegeed garlic and dashes of red p. flakes
when garlic is golden, add chard.
Let chard wilt --not so it's mushy, but sufficiently. You be the judge
salt vigorously
squeeeze lemon--or this week I found lime juice works too.
Serve
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