When you have a bountiful harvest of chard or kale, or are looking for an easy way to prepare a bag of greens from the market, you will enjoy this one. Garlic lovers especially!
In a small stainless steel pot, heat one cup of vegetable or chicken broth until it simmers. Place in a medium bowl with one cup of whole wheat or regular couscous and cover with plastic wrap.
In the meantime, if you are using chard with thick stems, chop them finely for quicker cooking. In a medium to large frying pan, heat olive oil or more broth if you prefer not using oil. When the liquid is warm, add the chard stems and after about 5 minutes, test to see if they are partially cooked.
While the chard stems are cooking, chop the leaves. They don’t have to be finely chopped because they will cook down just like spinach.
Now add finely chopped garlic to taste. I use about 5 cloves of garlic. Cover the garlic and stems with the chopped leaves. Cook for about 3 minutes and then begin to stir the ingredients until the dish has reached the level of softness you prefer.