MY THREE SEASONS FOOD BLOG
Separate the leaves from the stalks. Chop the Swiss chard and slice the garlic.
Add extra virgin olive oil, sliced garlic and red pepper to a sauté pan. Bring to a sizzle.
Add the chopped stalks and season with salt and pepper. Cook for 2-3 minutes.
Add the leaves and season. Continue to sauté for 5-7 minutes, until the stalks and leaves are tender.