Ingredients

• 1 bunch of Sandy Lane Farm organic Swiss Chard
• 2 tablespoons extra virgin olive oil/coconut oil
• 1 clove garlic, sliced
• Salt & pepper

Method

1. Prepare the chard stalks and leaves: Wash & rinse the leaves thoroughly & then cut away the thick stalks from the leaves.Chop the stalks into 1-2cm pieces & set aside. Roll up 3 or 4 leaves & slice into 1-2cm-wide strips. Keep the leaves separate from the stalks.
2. Sauté garlic & chard stalks: Heat the oil in a high sided sauté pan (if you have one), on medium to high heat. Add the garlic slices & chard stalks. Keep stirring, making sure that garlic doesn’t burn. Turn down the heat slightly, cover & cook until the stalks start to go translucent.
3. Add the sliced leaves: Add the chard leaves, toss with the oil and garlic in the pan. The water on the leaves will also help them to steam & soften. Cover and cook for 3 to 4 more minutes. Turn the leaves and the stalks over in the pan. The leaves will start to turn glossy & bright green.Remove a piece of chard leaf and taste it.  If it still needs more cooking, cover & cook a few more minutes.