From Hawthorne Valley Farm
This recipe is delicious served over rice or soba noodles, with miso, or eaten alone.
1 bunch swiss chard (cleaned)
1 T peanut oil
1 T garlic (minced)
1 T soy sauce
black pepper (freshly ground)
Cut off and discard thick stem ends of chard.
Cut out ribs
Chop ribs into 2-inch pieces, set aside ina pile
Stack the leaves in small piles, coarsely chop them.
Heat oil in large skillet over medium-high flame.
Toss and cook 1-2 minutes
Add leaves and garlic
Continue to cook, tossing often until chard begins to wilt, 2-3 minutes
Stir in soy sauce and hoisin sauce
Cook until chard is tender, 1-3 minutes longer
Pepper to taste.