Kale & Chard: From Backyard Garden to Table

There is something about cooking food that you grew that makes it ,taste better. Maybe it's that I know there are no pesticides or that it doesn't come any fresher than from the ground to the skillet. Either way, I always feel healthier eating what we grow. I decided to start with kale and chard since they are foods that I am always encouraging clients to eat along with super greens and spinach. I am finding that a fair amount of people either are not really sure what to do with it to make it taste good or think it will take a lot of time to cook. So I am sharing the way we prepare kale/ chard/greens in our home. I am definitely a lazy cook and I don't like to use a ton of dishes. When it comes to preparing dinner, healthy , tasty and fast is pretty much my goal. So if I can do it anyone can :)

Kale & Chard
(GF) Prep Time: 15 min | Cook Time: 15 min | Servings:  4 | Difficulty: Easy

What I like about cooking greens in a skillet is that you can cook it up as a side dish to anything else you are making or simply add some protein and it is a one pot meal! Didn't have time to shop for fresh  vegetables? I like to keep a big bag of kale in the freezer ( I get mine at Costco) along with bags of frozen mixed vegetables that work in a pinch too.

​Ingredients 
 2 bundles of each, Dino Kale, Swiss chard,
2T olive oil 
1/2 cup (approx) Vegetable or chicken stock ( I use the low sodium version)
1 med sweet  onion chopped
1/4 cup sun-dried  tomatoes (in olive oil, but strain them so they are just moist)
1/4 tsp crushed red pepper

Optional additional vegetables:  frozen vegetable  blends, 
Optional Proteins: chopped turkey apple sausage or spicy mango, chopped grilled or baked chicken breast

Instructions
Trim the ends of chard and kale. Hold by base of stem, with both hands shred off the leaves by pulling back. You should be left with the stem in your hand . Chop the stems. Place olive oil in skillet on medium heat and simmer with the onions and sun-dried tomatoes until all are soft.  Chop or tear leaves and place in skillet. Add 1/2 of the chicken stock and keep turning until soft but still light green.  Continue to add remaining chicken stock as you stir to keep moist.  If adding cooked protein mix in to heat up . Serve and Enjoy.