-1 large bunch rainbow chard, stems removed
-1/2 Red Bell Pepper, thinly sliced
-1/2 Yellow Bell Pepper, thinly sliced
-1/2 Green Bell Pepper, thinly sliced
-3 Tbsp olive oil
-3 large garlic cloves, thinly sliced
-pinch of Himalayan Salt
-Pepper to taste
Remove stems from chard and cut into 2-inch lengths. Cut the leaves into 2-inch strips. In a sauté pan, heat the olive oil. Stir in the garlic and cook over moderately high heat until lightly golden. Add the bell peppers and continue to sauté until pepper are soft, about 4-6 minutes. Add chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, sautéing, until the leaves are softened and most of the liquid has evaporated, about 8 minutes.
Enjoy along side any lean protein of your choice.