If spinach becomes mundane, replace it with chard. When sautéed, the distinctively pungent bitterness cooks away, leaving a savory, wholesome flavor.
1 pound rainbow chard (about 2 bunches)
1 tablespoon olive oil
1 tablespoon minced garlic
1/4 teaspoon freshly ground black pepper
1 ounce goat cheese, crumbled (about 1/4 cup)
How to Make It
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.