Photo: Jennifer Causey; Styling: Claire Spollen
If spinach becomes mundane, replace it with chard. When sautéed, the distinctively pungent bitterness cooks away, leaving a savory, wholesome flavor.
Serves 4 (serving size: about 3/4 cup)
1. Remove leaves from chard stems. Thinly slice stems, and chop leaves. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add stems, garlic, and pepper to pan; sauté 3 minutes. Add leaves to pan; sauté 2 minutes or until beginning to wilt. Sprinkle with cheese.