Swiss Chard with Garlic and Oregano

Swiss chard is a green that is related to beets; the stalks are tender and can be cooked and eaten along with the darker green leaves. You can use this technique with any other greens, like kale or collards, but you might want to trim and exclude the stems if they're mature enough to be tough and you don't enjoy the tougher bites.

Ingredients:

• 10 cups (1 large bunch) coarsely chopped Swiss chard

• 1 tsp olive oil

• 1 garlic clove, minced

• 1/4 tsp dried oregano (or 1 tsp fresh oregano, finely chopped)

• 1/8 tsp salt

• dash of black pepper

• 2 tsp red wine vinegar (or balsamic vinegar)

Method:

1. Rinse and drain chard

2. Heat oil in a large skillet over med-high heat. Add garlic and sauté until slightly golden.

3. Add Swiss chard, cover and cook until it begins to wilt (it will lose a lot of volume)

4. Stir in oregano, salt, and pepper. Cook another 5 minutes or until tender, stirring occasionally.

5. Remove from heat, add vinegar and stir well to deglaze the pan. Serve immediately.

Nutrition based on 4 servings: 30 calories, 1.4g fat (0.2g saturated), 0.1mg cholesterol, 194.9mg sodium, 345.9mg potassium, 3.7g carbohydrates (1.5g fiber, 1g sugar), 1.7g protein

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