big bunch chard, rinsed, thick stems removed, leaves coarsely chopped
1/2 red or orange bell pepper, chopped
2 cloves garlic, minced
1 tbsp soy sauce
2 tbsp white wine
1 tsp honey
1/2 tsp brown rice vinegar
1 tbsp cilantro
1 tbsp olive oil
Prepare the chard, then set aside in a large bowl.
Heat the olive oil in a large skillet or walk, on medium high. Add the bell pepper, sauté for a about 3 minutes.
Add the garlic, sauté for another minute minute.
Gradually add the chard in bunches, stirring to combine with the olive oil and expose to the heat. You can really pile it into the pan, it will cook down pretty quickly.
Once you’ve got all the chard in the pan, stir in the soy sauce mixture and cilantro. Reduce heat to medium, stir occasionally, and cook for about 5 more minutes until the greens are tender. Serve the chard immediately, or cover and remove from heat to keep warm while finishing other dishes.