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Rub with Love Spice Rub Recipes

ETTA'S RUBY CHARD
especially good with the Indian flavors in the Bengal Masala and Seafood rubs

2 bunches Ruby chard; washed, stems removed, leaves torn
1 1/2 tablespoons olive oil
2 garlic cloves, minced
2-4 tablespoons chicken stock or water
1/4 of a lemon
salt and pepper to taste

Heat olive oil over a medium-high heat in a large saute pan and add chard. Saute a minute or two and add the chopped garlic. Squeeze the lemon over the contents of the pan, add a little water or chicken stock, cover pan and cook until chard is completely wilted. Season to taste with salt and pepper.

You can also cook tender greens like escarole and spinach by this method. If you like heartier greens like collards, mustards, kale or turnip greens, blanch them first in lots of boiling water until they are tender. Drain and then squeeze excess water out. Then proceed with sauteeing greens.