Recipe found on spendwithpennies.com
Makes 4 servings
1 bunch Swiss chard
1 teaspoon olive oil
2 cloves garlic, minced
½ cup heavy cream
¼ teaspoon seasoned salt, or to taste
¼ teaspoon black pepper
Wash chard and dab dry. Separate stems from the leaves. Cut stems into ½” slices. Chop leaves into large 1″ pieces.
Heat olive oil in a large skillet. Add garlic and cook until fragrant, about 30 seconds.
Add stems and cook 3-4 minutes or until tender-crisp. Stir in heavy cream, seasoned salt & pepper and simmer until slightly thickened, about 3 minutes.
Add leaves and cook until wilted, 2-3 minutes more. Season with salt and pepper to taste.