The chard at the back of the garden came back before I expected. I took most of what was there.
Serves 2
chard, a large bunch garlic, 2 cloves olive oil salt red pepper flakes (optional)
Strip the leaves from the stems. The stems take longer, so cut them into short pieces and start them first.
Warm a wide pan over medium heat with a good amount of olive oil. Add the stems with a pinch of salt. Let them soften for a few minutes. Slice the garlic thin and add it. Let it go pale.
Add the leaves. Someone came through the kitchen while they were wilting. Turn everything in the oil until it is coated and soft. Salt again and taste. Add red pepper if you want it.