- 2 tablespoons extra virgin olive oil (EVOO)
- 2 bunches chard, stems removed, greens roughly chopped
- Salt and pepper
- A few grates of fresh nutmeg
- In a large skillet, heat the EVOO over medium-high heat. Add the chard and cook for 2 minutes until tender-crisp. Season with salt, pepper and nutmeg, then serve.