1 large bunch rainbow chard green red stemmed coarsely chopped
0.5 cup chicken stock see
0.5 teaspoon ground cumin smoked sweet
0.3 teaspoon nutmeg freshly grated
2 tablespoons olive oil extra-virgin
4 servings salt and pepper black freshly ground
1 teaspoon worcestershire sauce
Equipment
frying pan
Directions
In a large skillet heat extra-virgin olive oil over medium-high heat. When oil is hot, add the greens to the pan and wilt. Season the greens with nutmeg and smoked sweet paprika or cumin, salt and pepper and a dash of Worcestershire sauce.
Add the chicken stock and simmer for a few minutes then serve.
