Chard With Cranberries

1. 1

   Trim the stems from the chard and cut into 1/2-inch pieces and set aside. Slice the leaves, still wet from washing, into 1/2-inch ribbons and also reserve.

2. 2

   In a 2-inch high saute pan, heat the oil over medium. Add the crushed garlic, sunflower seeds, and the chard stems and saute until just starting to soften.

3. 3

   Add the dried cranberries and the chard ribbons, and season with salt and pepper. Stir until the leaves start to wilt; add a splash of water if the pan seems dry.

4. 4

   Once the leaves have wilted and the stems are softened, remove from the heat. Squeeze the lemon over the chard and stir. Serve promptly with a pinch of pepper flakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.