Emerald Greens with Orange

• 2 tablespoons extra-virgin olive oil
• 1 teaspoon minced garlic
• Pinch of red pepper flakes
• 2 tablespoons dried cranberries
• 1/4 cup freshly squeezed orange juice
• 6 cups stemmed and chopped Swiss chard, in bite-size pieces
• 1/4 teaspoon sea salt
• 1/2 teaspoon orange zest
• 1/4 teaspoon maple syrup

1. Heat the olive oil in a large saute pan over medium heat, then add the garlic, red pepper flakes, cranberries, and orange juice and saute for 30 seconds, just until aromatic.
2. Add the chard, salt, and zest and saute until the color of the chard begins to darken and intensify.
3. Use a slotted spoon to transfer the greens to a bowl, then bring the liquid in the pan to a boil.
4. When the liquid shrinks in from the sides of the pan and thickens a bit, stir the greens back in, then stir in the maple syrup.
5. Do a FASS check.
6. You may want to add another pinch of salt.
7. Serve immediately.
8. To make this a real jewel of a dish, omit the cranberries and sprinkle 2 tablespoons of gorgeous ruby red pomegranate seeds over the greens just before serving.
9. The flavor of this dish is greatly intensified by reducing the liquid in the pan.
10. Take the time to perform this step.
11. Your taste buds will be rewarded.
12. One trick to preparing greens is ripping them off their tough stems.
13. This makes them easier to eat and digest.
14. You can chop the chard stems into small pieces and add them to the pan earlier so they have a chance to cook more.
15. Store in an airtight container in the refrigerator for 5 to 7 days.
16. (per serving)
17. Calories: 90
18. Total Fat: 7.2g (1g saturated, 5g monounsaturated)
19. Carbohydrates: 7g
20. Protein: 1g
21. Fiber: 1g
22. Sodium: 260mg

extravirgin olive oil, garlic, red pepper, cranberries, freshly squeezed orange juice, swiss chard, salt, orange zest, maple syrup

Taken from www.epicurious.com/recipes/food/views/emerald-greens-with-orange-379215 (may not work)