submitted by PFC owner, Jane Irwin
Serves 1-2 as a side
1 TBSP olive oil
1 TBSP minced garlic
1 bunch chard, cut into strips
chevre (soft goat cheese)
freshly ground black pepper and sea salt, to taste
In a frying pan, heat olive oil. Add minced garlic. When garlic starts to brown, add chard. When the leaves turn emerald green but are not limp, drizzle with balsamic vinegar and add lumps of goat cheese to taste. Mix and serve hot.