Green lunch! Blanch the stems of a swiss chard together with peas. Cut swiss chard - the green parts - in chiffonettes and stir in olive oil until wilted. Add chopped garlic. Add the stems and peas and stir-fry. I had some leftover couscous (as usual) which I tossed in and fried till reheated. Salt, black pepper, chili 🌶 flakes to taste and a generous pinch if cumin.