Marinated Chard

• 1 bunch (about 12 ounces) of chard
• 1 tablespoon olive oil
• Salt
• 1 tablespoon olive oil
• 1 garlic clove, chopped fine
• A squeeze of lemon juice
• A pinch of dried chile flakes

1. Wash: 1 bunch (about 12 ounces) of chard.
2. One at a time, grasp the stems in one hand and strip the leaves off with the other.
3. (Reserve the stems for another use, such as a gratin.)
4. Cut the leaves into 2-inch pieces.
5. Heat a heavy saute pan or skillet over medium-high heat.
6. Pour in: 1 tablespoon olive oil.
7. Add the chopped greens and sprinkle with: Salt.
8. Cook, stirring often, until the greens are tender, about 5 minutes.
9. The residual water clinging to the leaves from washing is usually enough to keep them moist; if not, add a splash of water during the cooking.
10. Remove the greens from the pan and let cool.
11. Squeeze out any excess moisture and transfer to a bowl.
12. Dress with: 1 tablespoon olive oil, 1 garlic clove, chopped fine, A squeeze of lemon juice, A pinch of dried chile flakes.
13. Taste, adjust the seasoning, and serve.

chard, olive oil, salt, olive oil, garlic, lemon juice, chile flakes

Taken from www.epicurious.com/recipes/food/views/marinated-chard-387095 (may not work)