Swiss Chard & Sweet Potatoes

 I heard that everyone’s Bountiful Baskets were loaded this morning including one of my favorites, swiss chard.  How bummed am I that I forgot to place my order this week?

Here is my favorite way to prepare swiss chard.  Make sure to save the stems to make Baked Swiss Chard Stems with Olive Oil and Parmesan later in the week.

Ingredients:
-1 large sweet potato, peeled and diced into 1-inch chunks

-1 bunch swiss chard

-2 Tbsp. olive oil

-2 cloves garlic, minced
-1/2 tsp. red pepper flakes (optional)

-whole nutmeg for grating (or 1 tsp. ground nutmeg)

1. Preheat oven to 350 degrees. Place diced sweet potato onto baking sheet and roast dry in the oven for 20 minutes.

2. Wash and prepare swiss chard by removing stems and chopping leaves into 2-inch wide strips. Heat olive oil over medium high heat in a large pan. Add swiss chard and garlic to pan (and red pepper flakes if you want a little heat), toss swiss chard around the pan until it starts to wilt a little.

3. Place lid on pan and cook for about 8 minutes, stirring every few minutes.

4. Remove sweet potato chunks from oven and toss into pan with swiss chard for last few minutes of cooking.

5. If you are using whole nutmeg, use a microplane to grate about 1 tsp. of nutmeg over swiss chard and sweet potatoes. If you have ground nutmeg, sprinkle over pan. Toss it all together and serve!