This is a light dish perfect for a hot summer day when cooking gets a little bit restricted due to the heat.
Using a cast iron pan lightly sauté a small bunch of rainbow chard, adding olive oil, black pepper, garlic powder and sunflower seeds. Stir chard for about 4 minutes.
For the last minute (5 minutes total of cooking time) add a 3 thin slices of soppressata and stir. It is important that you don’t overcook your vegetables and greens to keep the most nutrients in.
Serve this light tasty dish while is warm.
Note: Swiss chard contains high amounts of vitamin K, vitamin A, vitamin C and magnesium. Young chard can be used raw in salas but mature leaves is suggested to be boiled to free up acids.
~ Ribas with Love