1 large bunch rainbow chard, washed
2 large cloves garlic, finely chopped
1 teaspoon brown mustard seeds
1/2 teaspoon red pepper flakes or to taste
2 teaspoons coconut oil
- Cut off the stems from the chard leaves and chop. Heat the coconut oil in a large skillet over medium heat and add the chard stems. Saute about 5 minutes until softened. While stems are cooking, chop the chard leaves.
- Add the garlic, mustard seeds, and red pepper flakes and cook, stirring, for 1-2 minutes. Add the chard leaves in batches along with a tablespoon or two of water or vegetable broth and cover to let it cook down. Add remaining chard and toss to coat with the garlic mixture. Season with salt to taste and continue cooking a few more minutes. Serve immediately.