Savory Swiss Chard
2 Tbls. extra virgin olive oil
1 large bunch red or green rainbow chard, stemmed and coarsely chopped
1/4 tsp. fresh grated nutmeg
1/2 tsp. ground cumin
salt and pepper
1 tsp. Worcestershire sauce
1/2 cup chicken stock
Heat oil in a large skillet over medium high heaet.
Add greens and wilt.
Season with nutmeg, cumin, salt and pepper, and Worcestershire.
Add stock and simmer for a few minutes before serving.