I don't normally get excited about sauteed greens, but these were amazing! My husband and I polished them off and wished for more. You can use the chard stems or not, depending on your preference and their condition. As written, this recipe only serves two, so double or triple it if you are serving a larger group. Substitute kale if you like.
1 Tbsp coconut oil
6-8 cloves garlic
1 medium bunch Swiss chard (about 12 ounces), sliced into ribbons
1 Tbsp soy sauce
Melt the coconut oil in a medium skillet. Add the garlic and saute over medium high heat for a minute or two. Add the chard and saute until tender. Drizzle the soy sauce over it and saute another 30 seconds to a minute. Serve hot.