Sautéed Chard With Greek Yogurt

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   ["Wash and dry the chard. Trim the green leaves away from the ribs and stalk but do not discard! Slice the chard into thin ribbons about 1/8"" to 1/4"" thick. Coarsely chop the chard greens.", "Meanwhile, heat the olive oil in a medium non-stick frying pan over medium-high heat. Add the garlic, sliced ribs, and pepper flakes. Reduce heat and cook for 1-2 minutes. Stir. (Note: the oil splatters with the addition of the watery ribs but lowering the flame mitigates that effect.)", "Add the leafy greens and cover the pan with a lid. Reduce heat to low and cook for 4-5 minutes or until the greens are wilted.", "Remove from heat and stir in yogurt. The viscosity of the yogurt coats the mixture quickly and thoroughly -- it's not necessary to add lots of yogurt. Serve warm."]

* Per serving · 4 servings · Values may vary.

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