Rainbow Chard with Olive Oil and Pine Nuts

Ingredients

• 1 bunch (12 ounces) rainbow chard
• 2 garlic cloves, peeled and smashed
• 3 tablespoons extra virgin olive oil
• 1/4 teaspoon coarse salt (kosher or sea), or more to taste
• Freshly ground black pepper
• 2 tablespoons freshly grated asiago or Parmigiano-Reggiano cheese
• 2 tablespoons toasted pine nuts

Directions

Step 1

Wash and dry the chard leaves. Remove the stems and roughly chop the chard leaves; thinly slice the tender part of the stems and add that to the mix (discard the large tough parts of the stems).

Step 2

Heat a large skillet over medium-high heat. Add the olive oil. Add the smashed garlic and chard and cook for 4 minutes, stirring frequently, until wilted and bright green.

Step 3

Discard the garlic cloves and serve immediately. Serve with asiago and pine nuts.