Swiss Chard

Method

• *This recipe may be followed for collard greens trunip or mustard greens beet tops; spinach and broccoli rabe.
• Trim chard of any damaged leaves and tough stems
• Wash well to remove all sand.
• In a large saucepan, bring to a boil about 1/2 inch of water and drop in the swiss chard leaves
• Return to a boil, cover and cook 2 to 3 minutes until leaves are tender.
• Add salt and remove from heat
• Drain, reserving 1/4 cup of cooking liquid.
• Add oil to the reserved liquid and pour disired amount over the chard before serving.
• Serve each portion with a lemon wedge and sesame seeds.