Saut&eacuteed Chard with Parsnip

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 large bunch of Swiss chard, thoroughly rinsed, thick center stem removed, leaves cut into 1/2-inch wide ribbons
• 1 medium sized parsnip root, peeled to remove the outer skin, then completely peeled into ribbons using the vegetable peeler
• Salt
• Pepper
• A drizzle of balsamic vinegar or lemon juice

Directions

1. Warm the olive oil in a large sauté pan over medium high heat. Stir in the minced garlic and cook for 1 minute, just until it smells fragrant.
2. Add the Swiss chard and parsnip ribbons to the pan. With tongs, toss and turn everything so the oil and garlic lightly coat the vegetables. Continue moving them around until the chard starts to soften and collapse. Season with salt and pepper, then turn the heat down to low and cover the pan for a couple minutes.
3. Just before serving, finish with a small drizzle of balsamic vinegar or lemon juice.