This dish is a wonderful way to use chard from the garden. Exact proportions depend on the size of your bunch of chard, so adjust ingredients according to your taste!
1 large bunch chard
7 garlic cloves, crushed or sliced
Salt and pepper
1/2 cup chicken broth
2 teaspoons Dijon mustard
1/2 tablespoon coconut sugar
1 tablespoon apple cider vinegar
1/4 cup pecans, chopped
Rinse chard, then slice stems to separate from leaves. Coarsely chop the leaves and set aside. Slice the stems and and sauté in olive oil till slightly tender. Add garlic and sauté a few minutes more. Place chard leaves in pan, pour in chicken broth, and season lightly with salt and pepper. Add in mustard and coconut sugar as chard is cooking. When chard is wilted nicely, add apple cider vinegar and turn off heat. Sprinkle in chopped pecans. Serve over simple salmon with roasted potatoes, or with your favorite hearty dish.