4 servings

2 Tbsp Olive oil
2 garlic cloves, smashed
Pinch of red pepper flakes
1 bunch Bright Lights Swiss chard, loosely chopped (stalks, optional, but recommended)
Red wine vinegar or lemon juice, to finish
Salt, to taste

1. Saute garlic and red pepper flakes in the olive oil. When garlic is golden brown, remove and discard.

2. Stir in Bright Lights and saute until wilted, about 2-3 minutes. If using stalks, add before leaves, about 3 minutes.

3. Stir in a splash of red wine vinegar or lemon juice and finish with a pinch or two of salt, to taste.

Options:

Add one slice of minced bacon to olive oil mixture.

Top with toasted pine nuts or slivered almonds.

Top with golden raisins.