Swiss chard is a nutritional powerhouse -- an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber.

Ingredients:

GARLIC, 4 large cloves, thinly sliced length-wise
RED OR RAINBOW CHARD, 3 bunches, rinsed & leaves & stem cut into 2" pieces, reserving seperately
OLIVE OIL, 1/4 cup
ANCHOVY FILLETS, 6
FRESH LEMON JUICE, 1 Tbsp
PARMESAN (or NUTRITIONAL YEAST for dairy-free option), 1/2 cup
SALT & PEPPER, to taste

Wilted Chard

Instructions:

1. Heat OIL in a large skillet or wok (that has a lid available for later on) over medium-high heat until the oil starts to shimmer. Then sauté GARLIC until golden, approx 45 seconds, and transfer garlic with slotted spoon to a small bowl for later use. (can place in the lemon juice, or add lemon juice to same dish - they go on recipe at same time later on)

2. Add ANCHOVIES to oil in skillet (it will splatter so have lid ready to help contain/shield somewhat) and stir constantly until anchovies break down into oil, approx 30 seconds.  Add chard stems & cook, stirring frequently, until stems begin to soften ~ 4-6 minutes.

3. Add chard leaves by the handfuls, turning with tongs or spatula, covering with lid briefly between handfuls. Cook until leaves & stems are tender, 5-8 minutes.

4. Stir in GARLIC & LEMON JUICE, CHEESE/NUTRITIONAL YEAST, SALT, & PEPPER into chard.

5. Serve.