2 tbsp extra virgin olive oil
1‐2 small spring onion, chopped
2 stalks green garlic, chopped
1 bunch Swiss chard, roughly chopped leaves and stems
1/4 cup white wine or water
1/8 tsp cayenne pepper
Salt and black pepper to taste
Squeeze of fresh lemon
2 tbsp shredded unsweetened coconut, toasted
2 tablespoon chopped pecans, toasted
- Heat olive oil in large skillet over a medium heat. Add Swiss chard stems, spring onion and spring garlic and sauté for 1 minute. Add chard leaves to skillet and continually stir, as greens wilt down. Add in white wine or water if needed. Sauté greens for 2 minutes and season with cayenne, salt and pepper. Remove from heat. Add squeeze of lemon and toss with toasted coconut and pecans to serve.
