1 bunch rainbow chard (approx. 12oz), (chopped)
2-3 garlic cloves (smashed)
2 whole dried red chili
2 tablespoon olive oil
Salt to taste
In a wide pan bring together garlic, chili and oil. Turn he heat oil and let the oil slowly heat up. This helps infuse the oil with garlic and chili. Garlic will begin to sizzle and then slowly turn golden in color.
Add chard. Sautee for a minute. Add salt. Mix well. Continue cooking until the greens wilt and the stems of the chard are not too crunch, 5-8 minutes. Turn the heat off. Serve hot as a side.