Ingredients
1 tablespoon of olive oil
1 bunch rainbow chard - leaves and stems separated and chopped
1/3 cup chopped yellow onion
1 clove of garlic, minced
2 (1/4 inch thick) slices fresh ginger root, peeled and finely chopped
1 tablespoon of honey
salt and pepper to taste
red pepper flakes (optional)
Preparation
Wash and separate leaves from stems. Heat the oil in a large skillet over medium heat. Add chopped chard stems, onion, garlic and ginger and cook in the hot oil until they begin to soften; season with salt and pepper. Add the chopped chard leaves to the skillet; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more. Drizzle the honey over the mixture; stir to coat evenly. Remove from heat and serve. Top with red pepper flakes for added heat (optional).
