This is our go-to weeknight side dish. It comes together in less than 15 minutes and pairs perfectly with so many dishes. We often have it with brown rice and white beans.
Braised Swiss Chard (or Kale)
1 - 1 1/2 pounds Swiss chard (or kale)
**roughly chopped + thick bottom stems discarded. If using kale, remove stems and middle ribs.
2 Tbs. extra virgin olive oil
/4 tsp. red pepper flakes
3 cloves garlic, thinly sliced
1/2 cup vegetable broth or water
Sea salt, to taste
Heat olive oil in a large sauté pan over medium heat. Add red pepper flakes and garlic. Cook until garlic is soft, but not brown. About 60 seconds.
Next, add Swiss chard and vegetable broth. Toss to combine with the garlic. Cover and cook for 5-7 minutes until wilted and tender, but still bright green. Remove lid and sauté 1-2 minutes more, until most of the liquid has evaporated. Season to taste with salt.