One of the fastest and tastiest meals I fix for myself is this dish. I do it often enough that I didn’t think about writing a post about it.
I grow the most wonderful red chard in a little bed by the back door. The leaves are huge, shiny dark green with deep red veins.
A big bunch of chard leaves. Cut out the large main vein, then slice the rest into 1 1/2 inch pieces.
3 cloves garlic, chopped (more or less depending on your taste – I love garlic!)
2 skinless, boneless chicken tenders cut into small pieces
lemon pepper to taste
Heat the olive oil over medium high heat. Toss chicken and garlic in hot oil with lemon pepper. At the last minute, toss in the chard. Stir and let cook until just slightly wilted, but still shiny and bright green.
That’s it! Dish up and eat!