Ingredients
2 tablespoons extra-virgin olive oil
3 large garlic cloves, minced
1 1/2 pounds rhubarb chard, stems trimmed and very coarsely chopped
Kosher salt and freshly ground black pepper
Preparation
In a large skillet over low heat, heat the olive oil. Add the garlic and saute until the garlic begins to color, about 1 to 2 minutes.
Add the rhubarb chard and saute until the leaves are just wilted, about 5 minutes. Season with salt and pepper.
