Sautéed Chard with Garlic and Rosemary

So easy, and so delicious.  Fresh local greens: one of the best parts of Spring! Chard is a beet relative that is grown for its leaves rather then roots, the flavor is similar to beet greens yet milder.  Unlike some of the other popular greens, chard's stems are completely edible and just need a bit more cooking time then the leafier portion of this vitamin-packed vegetable. 

Makes 4 servings

1 bunch Swiss Chard

1 tablespoons Extra virgin olive oil

1 cloves Garlic, thinly sliced

1/4 teaspoon Fresh rosemary, minced

1/4 teaspoon Red pepper flakes

Sea Salt and Ground pepper to taste

Roughly chop chard, dividing the stem section from the leafier tops.  
Soak/Wash independently in a large bowl of cool water,* drain leaving moisture on the leaves.

In a large skillet heat oil over medium heat, add garlic, rosemary, and red pepper flakes.  Cook until fragrant, about one minute.

Add stem section of chard and cook until tender, about 3 minutes. 

Incorporate leafy portions of the chard into skillet.  Simmer until just wilted, about 5 more minutes.  Add sea salt and ground pepper.

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*Best way to wash greens?  Soak them, let the dirt go to the bottom of the bowl and the leaves float to the top...  Find out more here