Photo: Caitlin Bensel
Don't toss those stems! They have a lovely texture when sautéed. Use rainbow chard for stems that will add a vibrant pop of color.
How to Make It
Heat olive oil in a large skillet over medium-high. Add garlic; cook 2 minutes or until aromatic and golden-brown. Add Swiss chard and salt; cook 3 minutes or until chard is slightly wilted and bright green. Stir in almonds.
