2 cloves garlic
25g pine nuts, toasted
Mint leaves, chopped
Chop the garlic and chilli.
Remove the stalks from the chard if thick and cut in to 10cm pieces.
Heat a heavy bottomed frying pan with a little oil. Add the stalks, garlic and chilli and fry over a low to medium heat for about 3 minutes until the stalks are soft.
Add the Chard leaves (torn in half if large) and cook for a further 3 minutes until they have wilted down. Toss in toasted pine nuts and mint and serve in an ANTA pasta bowl.