Quick Rainbow Swiss Chard

1. 1

   To cut chard, use a sharp knife to slice on either side of the stem to remove the stems. Fold leaves over and chop roughly.

2. 2

   Meanwhile, heat oil and butter in large saucepan. Add chard by handfuls, stirring around. Don't worry about piling it in there, it will wilt very quickly. After about 3 minutes, toss the garlic in, turn off the heat and stir to distrbute. Sprinkle with a little kosher salt and freshly ground pepper, if desired.

* Per serving · 4 servings · Values may vary.

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