- 2 tablespoons extra virgin olive oil (EVOO)
- 2 bunches chard, stems removed, greens roughly chopped
- Salt and pepper
- A few grates of fresh nutmeg
In a large skillet, heat the EVOO over medium-high heat. Add the chard and cook for 2 minutes until tender-crisp. Season with salt, pepper and nutmeg, then serve.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.