Yesterday, we got some organic veggies from a friend, including this lovely looking red and yellow veined chard.
2 handfuls of red and yellow veined chard, roughly chopped
1 red onion, sliced
1/2 garlic bulb, cut into slivers
extra virgin olive oil
freshly ground black pepper
Wash the chard and shake out well leaving a little water clinging to the leaves. Chop roughly. Heat the oil in a frying pan and soften the onion and garlic. Add the chard and keep moving it around with a spatula until softened. Season with pepper and salt. Transfer into a serving dish and trickle some balsamic glaze over it. Serve hot or cold.
Use a little balsamic vinegar instead of the glaze.
Add a can of organic chickpeas.