1 large bunch Swiss Chard/Spinach
3 Tbs olive oil
1 garlic clove, crushed
½ tsp dried chilli flakes
Salt and pepper
Slice the stalks into even pieces, then roughly chop the leaves.
In a cold pan, add the olive oil, garlic and chilli flakes, then place onto the heat and allow to heat through gently and sizzle until the garlic and chilli release their flavour.
Add the stalks to the aromatics, then stir fry for about 8 minutes on medium heat or until the stalks are beginning to soften.
Toss in the leaves and stir until the leaves are wilted – the water from washing the leaves will create enough steam to cook the greens sufficiently.
Season with salt and pepper to taste.