Oranges give this dish a sweet, tangy flavor that’s mellower than the vinegar used in many greens recipes. Although, if your oranges aren't very tart, you may want to add a splash of balsamic or any other good vinegar (just not that harsh white vinegar you can buy by the gallon!) Chard has a natural saltiness, so don't add too much salt, or it tastes a bit funny. Enjoy hot or cold as a side dish, or combine with a grain such as quinoa or farro for a hearty salad.
1 bunch chard
2 T. olive oil
2 garlic cloves, minced
1/2 t. red chile or pequin flakes
Salt and black pepper
Using a sharp knife, cut thick slices off the ends of each orange. Stand them on flat ends, then slice the rest of the peel off. Cut sections free by slicing downward along the membranes, and remove seeds. Set orange sections aside with all their juice.
Wash chard thoroughly and tear leaves into 1 to 2 inch pieces. Chop the stems crosswise into 1/4 inch slices.
Heat olive oil in a large skillet over medium flame. Add chard, garlic and chile, toss to coat with oil, and cook until tender. Add oranges, and cook another minute to warm them and reduce the juice a bit. Season with a little salt and lots of pepper. Serves 4.