- 2 bunch of swiss chard
- Five cloves of garlic
- One yellow onion
- EVOO or oil of choice
- Fine grain sea salt
Hand wash your chard, dry it and then tear the leaves off of the stalks. Lay your stalks aside.
Slice the onion into strips and chop the garlic, meanwhile heating the EVOO over medium heat in a skillet or wok. Chop the chard stalks, much like you would a stalk of celery (they look and feel the same). Once the oil is heated, add the garlic and sauté for a couple of minutes. Add the onion and chard stalk, stirring every minute or so. Allow these to cook for 4-5 minutes, or until the onion is translucent and chard is softened.
Add the chard leaves and wilt them, just like you would spinach. Remove from heat and toss with some fine sea salt.
Recipe from Alina Design Co