Sautéed Chard With Greek Yogurt

• 1 bunch Chard (especially red or rainbow chards)
• 1 tablespoon Olive Oil
• 1-2 Cloves of Garlic, minced
• 1/8 teaspoon Crushed Red Pepper Flakes
• 1/4 cup Plain Greek Yogurt
• Salt & Pepper to taste

1. Wash and dry the chard. Trim the green leaves away from the ribs and stalk but do not discard! Slice the chard into thin ribbons about 1/8" to 1/4" thick. Coarsely chop the chard greens.
2. Meanwhile, heat the olive oil in a medium non-stick frying pan over medium-high heat. Add the garlic, sliced ribs, and pepper flakes. Reduce heat and cook for 1-2 minutes. Stir. (Note: the oil splatters with the addition of the watery ribs but lowering the flame mitigates that effect.)
3. Add the leafy greens and cover the pan with a lid. Reduce heat to low and cook for 4-5 minutes or until the greens are wilted.
4. Remove from heat and stir in yogurt. The viscosity of the yogurt coats the mixture quickly and thoroughly -- it's not necessary to add lots of yogurt. Serve warm.

chard, olive oil, garlic, red pepper, greek yogurt, salt

Taken from food52.com/recipes/26199-sauteed-chard-with-greek-yogurt (may not work)