Chard, Sauteed

1 large bunch of fresh Swiss chard (Rise N Shine Farm and Woodland Gardens)
1 small clove garlic, sliced (Hickory Hill Farm)
2 Tbsp coconut oil (or your favorite oil to sauté with)
2 Tbsp water
Pinch of dried crushed red pepper (3 Porch Farm)
1 teaspoon Banner Butter (Moore Farms and Friends)
Salt (Beautiful Briny Sea)

1. Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk. Roughly chop the leaves into inch-wide strips.
2. Heat a saucepan on a medium heat setting, add oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute.
3. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it).
4. Add salt to taste, and a small amount of butter. Serve and ENJOY!

About Swiss Chard
Swiss Chard is a part of the goosefoot family (Chenopodiacea) appropriately named because the leaves resemble a goose’s foot. Other members of this family are beets and spinach -- No wonder it tastes so delicious. Our farmers grow both, Green Chard and Rainbow Chard. The brightly colored Rainbow Chard will surely catch your eye but both varieties are equal in nutrition and flavor.

Chard is a nutritional powerhouse -- an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber.

If you are someone who juices, but have not yet explored vegetables, give Chard a chance. Add this leafy green to your yummy morning fruit smoothie and see how it tastes.

Chard can be cooked any way you want; boil, braise, steam or sauté. You can chop it up and include it in your favorite stuffing mix or pasta sauces. The general rule with Chard is to cook the leaves like you would spinach and the stalks like asparagus.