- 1 tablespoon olive oil
- 6 cups chopped Swiss chard
- 1 tablespoon Yondu
1. Heat oil in large sauté pan over high heat; add Swiss chard.
2. Cook and stir until almost wilted. Add Yondu. Continue cooking until fully wilted.
3. Finish with black pepper to taste.
Substitute with kale, spinach or other greens.
Add red pepper flakes for a kick.
Finish with lemon juice for a little brightness.