300g chard
1/2 chilli
2 cloves garlic
25g pine nuts, toasted
Mint leaves, chopped
Olive oil 

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.

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