Wilted Chard Salad

Chard is a gardener's perfect companion plant. It's a loyal friend in the field while other vegetables are come and gone. It's the wonder vegetable. The chard you've been eating is coming from the same line of chard we've been growing for the past 6 months. When it looks toast we give it a hair cut and it keeps on going. It's one of those items in the box that doesn't quit. Here's a recipe for a wilted summer salad. Let's toast to longevity!

Ingredients:
A few of bunches of chard that have been collecting in the fridge for a while.
One leek
A little garlic, minced
Any kind of cheese
Olive oil or coconut oil
Balsamic reduction
Salt and Pepper

How to make it:

Do not wash your chard right before cooking. Pull the leaves from the stems. Chop the stems into 1 inch pieces and chop the leaves separately into strips. Mince the garlic and the leek. Heat your oil in a large skillet or wok and add the leeks, garlic, and stems.  Cook until tender. Add the chopped leaves and cook until wilted. Remove from heat and let cool. You may like to drain the excess liquid from the leaves. Transfer to a serving bowl and add the cheese and balsamic reduction. Just enough. Sprinkle with salt and freshly ground pepper.
enjoy.