2 tablespoons extra-virgin olive oil
1 large bunch red or green or rainbow chard, stemmed and coarsely chopped
Freshly grated nutmeg, about 1/4 teaspoon
1/2 teaspoon smoked sweet paprika or ground cumin
Salt and freshly ground black pepper
1 teaspoon Worcestershire sauce
1/2 cup chicken stock
In a large skillet heat extra-virgin olive oil over medium-high heat.
When oil is hot, add the greens to the pan and wilt. Season the greens
with nutmeg and smoked sweet paprika or cumin, salt and pepper and a
dash of Worcestershire sauce. Add the chicken stock and simmer for a
few minutes then serve.
Recipe by Rachael Ray, published online here