Chicken Broth-Simmered Chard

1. 1

   In a large saute pan, saute the garlic over medium-high heat in the olive oil until golden-brown but not burnt, roughly 1 to 2 minutes.

2. 2

   Remove the garlic with a slotted spoon and set aside in small bowl.

3. 3

   Add the tomato paste and cook until warmed. Add the stock and vinegar and bring to a low boil.

4. 4

   Add the garlic and chard and reduce to a simmer. Cook until the chard is tender, about 20 minutes. Season with salt (I love salt so feel free to add less if you aren't as in love with sodium as I am!) and red chile flakes, if using. Serve warm over a grain like quinoa or farro so all the juices get soaked up, with some chicken on the side if you like!

* Per serving · 4 servings · Values may vary.

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