- 2 tablespoons extra-virgin olive oil
- Pinch red pepper flakes
- 2 cloves garlic, minced
- 1 bunch Swiss chard, stems removed and leaves chopped into thin strips
- Splash white wine
- 1 tablespoon sugar
In a large skillet over high heat, add oil, red pepper flakes and garlic and toast the garlic until golden brown. Add chard and toss quickly. Stir in a splash of white wine. Cook and toss until liquid evaporates and chard is wilted. Add the sugar, season with salt and serve.