Difficulty: Easy - for beginners
2 Tbsp broth
1 small red onion, thinly sliced
10 to 12 cups red chard (2 bunches trimmed and coarsely chopped) Grated nutmeg to your taste
Coarse salt and pepper
2 Tbsp red wine or cider vinegar
Make sure your greens are very dry before preparing recipe. Also, wash and chop them when you come in from market, then they are ready for you to cook up even quicker. Heat the broth in a large nonstick skillet over medium-high heat. Add onions and toss 2 minutes, then add chard in bunches and keep it moving as it wilts up a bit - you are just searing it up. The greens should remain crisp and crunchy. Wilting them all and searing them up should take no more than 3 to 4 minutes. Season the greens with nutmeg and salt and pepper, to taste. Douse the pan with a little vinegar and remove from heat. Toss to cook off vinegar and serve allotted amount of greens hot. Spinach Chips 1 lb fresh spinach greens 1 lemon, juiced Place spinach leaves on mesh dehydrator sheets and sprinkle with lemon juice. Dehydrate at 105 F until crunchy. Yields: about 50 grams of spinach chips. If you donâ€™t have a dehydrator, simply put in your oven at lowest setting for a few hours.