Garcia/photocuisine/Corbis
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Yield: 6 Servings
Ingredients:
1 tablespoon olive oil
1 bunch red chard, cleaned, spun dry, spines removed and roughly chopped
1 bunch rainbow chard, cleaned, spun dry, spines removed and roughly chopped
1 cup low sodium chicken stock
Method:
To a large sauté pan over high heat, add olive oil. When the oil begins to shimmer, add chard and let it begin to wilt. After about a minute, add the chicken stock. Continue to cook for 2-3 minutes and serve immediately.
This recipe was featured on the Sweet Tooth Episode of Emeril Green.
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