1 c. veggies, chicken, or beef stock or waterfreshly ground black pepper 1/2 lb. chard, stems and ribs removed (save for another recipe!), leaves torn into bite-sized pieces 2 Tbsp. white vinegar 1 Tbsp. lt. brown sugar 1 Tbsp. finely chopped ginger 2 spring onions, thinly sliced (about 1/3 c.) 1 tsp. red pepper flakes salt

Bring stock or water to a boil is lg. skillet or pot. Add chard and cook, stirring, until wilted (about one minute). Drain the chard, saving the cooking liquid. Transfer chard to individual plates and garnish with onions. Season with salt and pepper to taste. Pour the reserved cooking liquid back into the skillet and bring to a boil over high heat. Boil until reduced to 1/3 cup, about 8 minutes. Add vinegar and brown sugar. Stir in ginger and red pepper flakes. Boil for 30 seconds. Remove from heat and spoon mixture over the chard. Serve immediately. Serves four.

recipe adapted from The Real Dirt on Vegetables: Farmer John’s Cookbook.