Today, I finally used the Swiss chard from last week. Ideally, I would have used it immediately when it was perfectly fresh, but I was out and about a lot over the past few days. I put about 2 tablespoons of olive oil in my wok and tossed in some sliced garlic and a pinch of red pepper flakes. I then cooked the Swiss chard, which had been cleaned and chopped into ~1 inch pieces. I had already discarded most of the stems. Cook for about 5 minutes, flip over, and cook for another 5 minutes or so. If you need to add moisture, just throw in some water during cooking. That's it! It was really good!
I was given more produce by someone who is going on vacation, so I am excited to cook up a storm in the next few days. I have a lot of lime. Besides buying a case of Corona, what should I do with a bunch of limes?