Rinse
Swiss Chard thoroughly in cold water then cut into 1" wide strips.
I use most of the stem as well, but I cut it very thinly (about 1/8" -
1/4"). If you are growing the Swiss Chard yourself, I like to pick it when the
leafy section is about 9" long or so. I never throw away longer chard but
it can have a slightly more bitter taste or require a slighly longer
cooking time the larger it gets.
Heat olive oil in a saute pan over a medium heat. Add thinly sliced
garlic clove (I use 1/2 clove per serving) and Kick'n Chicken seasoning.
Heat for about 2 minutes.
Add Swiss chard and mix lightly to get saute oil on chard, cover pan.
Cook for about 3-4 minutes then mix lightly again to help distribute oil
mixture. If it doesn't appear to be enough oil mixture you can add a
tablespoon of butter or water.
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