My daughter actually said this last night:
Mom, can I eat the chard now, or do I have to wait for dinner?
I kid you not, this is good stuff. Even I’ve been eating my greens lately; it’s that good.
Ingredients: Olive oil, chard, salt
Wash chard, and blot – leave it a little bit damp.
Slice and remove the stalks. Set aside for salads or other recipe.
Slice the leaves in half or quarters.
Drizzle oil on a baking sheet, and arrange the chard in a single layer.
Sprinkle with salt.
Bake for 7-8 minutes in 400° oven.
Watch closely so leaves crisp but don’t char. Eat as is or dip in your favorite dressing.