Wilted Swiss Chard
- 1 bunch fresh Swiss chard (red, white, or rainbow)
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, peeled and minced
- 1 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 1 tablespoon unsalted butter
Instructions:
This  versatile and high-nutrition wilted chard makes the perfect bitter contrast to rich meats such as lamb and beef. You can substitute other greens, too—collards, beet greens, kale, spinach, or whatever looks good.
- Tear the Swiss chard leaves from the ribs and wash them well (they tend to be sandy). Pat them dry with paper towels.
-  Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook 2 minutes, but do not let it brown.
- Add the red pepper flakes and chard. Season with salt and pepper, then add the butter. Let the chard wilt, turning it while it cooks, 4–5 minutes. Drain on paper towels and serve