- Good knob of butter
- 1 garlic clove, crushed
- 800g ruby or mixed chard leaves, washed just before use
- Melt the butter in a frying pan over a medium heat, then add the garlic and fry for 30 seconds.
- Add the wet chard to the pan and cook for 4-5 minutes until tender. Season well, then serve.
Per serving: 79kcals, 4.7g fat (2.2g saturated), 5.7g protein, 3.1g carbs (2.9g sugars), 0.8g salt, 5.6g fibre
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