The bright red stalks and dark green leaves make chard one of the most beautiful greens. This recipe can also be used to cook any greens or a mix of different ones like collards, kale, dandelion, mustard or turnip.  

• 1 or 2 bunches chard, red or green
•   ½ cup vegetable broth
•   ½ cup onion, finely diced
• 2 garlic cloves, minced, depending on amount chard used
•   Red pepper flakes, to taste
•   Salt, to taste
•   Freshly ground pepper, to taste
•   Pinch cayenne pepper (optional)

Wash greens in a sink filled with fresh water to ensure all sand and dirt is removed. Drain and cut out the lower, thick tough stems off of leaves. Coarsely chop leaves and drop them into a pot of lightly salted boiling water. Cook for 5 minutes for young, tender leaves, 3 minutes longer if using coarse, outer leaves. Strain boiled greens in a colander and squeeze out the excess moisture.  Heat ½ cup vegetable broth with onion and garlic in skillet. Cook for 2 minutes and then add drained chard. Add red pepper flakes, salt and pepper to taste. For a little more kick, add a dash or two of cayenne pepper.