Contributed by (Recipe adapted from “Quality, Value, Convenience” at www.qvc.com)

Ingredients

1-2 tsp Olive oil
2 cloves Garlic, minced
1 tsp Red chili flake
4 bunches Swiss chard, chopped
2-3 C Veggie stock
¼ C Parmesan cheese, grated (optional)
Salt

Instructions

Heat a four- to six-quart stockpot over medium high heat. Add the olive oil, garlic and chili flake and sauté for one minute. Add the chopped Swiss chard and season lightly with salt. Stir to mix well with the garlic and chili flake. Add the stock, bring the liquid to a boil and then immediately reduce the heat and cover the pan. Simmer for 10 - 15 minutes, or until chard is tender. Remove the lid and allow the stock to reduce. Add the grated Parmesan cheese if desired and re-season with salt to taste.

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