1 bunch chard, rinsed
2 garlic cloves, sliced thin.
¼ tsp hot pepper flakes
Prepare chard: Remove stems and chop like celery; reserve. Slice leaves in 1/3 inch strips.
Saute garlic and hot pepper in 1 tsp oil for 1 minute.
Add chopped stems and ¼ cup water; steam for 6 minutes.
Add chard leaves and just enough additional water to continue steaming; steam for 4 minutes.
Salt and pepper to taste.
Saturdays, 8 am – 1 pm (April – October)
Wednesdays, 1 pm - 6 pm (June – October)