Quick-Seared Chard

by Rachael Ray Show Staff 8:00 AM, May 20, 2010

Aired May 20, 2010

Serves HASH(0x4ee1220)
2 tablespoons EVOO Extra Virgin Olive Oil
2 bunches chard, stems removed, greens roughly chopped
Salt and pepper
A few grates fresh nutmeg

In a large skillet, heat EVOO over medium-high heat. Add chard and cook 2 minutes to tender-crisp. Season with salt, pepper and nutmeg, and serve.