Red Chard And Brussel Sprout Saute

1. 1

   Peel and dice onion into 1/4 inch pieces.

2. 2

   Peel and slice garlic into thin slices.

3. 3

   Remove chard leaves from stem, cut chard leaves horizontally into 1/2 inch strips and set aside, chop stems into 1/4 inch pieces.

4. 4

   Cut off brussels sprout stems, cut brussels sprouts lengthwise in half, then cut each half horizontally into thin strips. It should look like cole slaw.

5. 5

   Heat 2 teaspoons of olive oil over medium heat in a large, non-stick wok until shimmering.

6. 6

   Add onion and saute, stirring occasionally, until soft. Around 8 minutes.

7. 7

   Add garlic and saute until fragrant, 1 to 2 minutes.

8. 8

   Add brussels sprouts, chard stems, and 2 to 4 healthy pinches of kosher salt. Mix it up and saute until brussels sprouts are bright green and fragrant. About 5 to 7 minutes.

9. 9

   Add chard leaves, 2 teaspoons of olive oil, and fresh ground black pepper to taste. Stir it up a little and cover the wok for about 4 minutes.

10. 10

    Uncover, the chard leaves should have wilted a bit and should be easier to stir into the mix. Mix up all the veggies and saute until the chard has cooked down a bit. About another 4 to 5 minutes.

11. 11

    Remove from heat and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.