Want to take a break from kale? Give chard a chance. It’s a nutritious green and makes a great warm salad. I made this super easy warm chard-red quinoa salad in less than 15 minutes for a quick lunch. Its loaded with garlic and I topped it with tomatoes to add some freshness. You can add other veggies for more color and taste, add an egg, grilled tofu…this has endless possibilities!! —themessimake.com
bunch rainbow chard (about 2 cups chopped)
large garlic clove – minced (about 1 tsp minced)
Cut off the stems from the chard leaves and chop the leaves into medium size pieces.
Heat extra virgin olive oil in a small non-stick pan on medium-low heat.
Add garlic and cook for a minute, be sure to not let the garlic burn/turn brown, you may need to lower the heat a bit.
Add the chopped chard, salt, crushed red pepper and mix well. Cook for about 5 minutes. Taste the chard to test for doneness. You want it to be a bit crunchy, wilted chard won’t be so appetizing if you’re eating it solo.