Sauteed Rainbow Chard with Dried Cranberries
Yields servings
Sides
- 2 bunches chard
- 1/2 cup dried cranberries
- 2 tablespoons olive oil
- 5 garlic cloves, minced
- salt to taste
- De-stem chard and cut leaves into 1/2-inch strips. Chop stalks finely. Wash and drain, but don't worry about extra water clinging to the greens.
- Warm oil in a sautee pan and add chard and cranberries, stirring constantly, for about 3 minutes. Add garlic and salt, stir briefly just to mix, and serve immediately.
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