Asian style chard

• 1 bunch Swiss chard, cleaned
• 1 tablespoon peanut oil
• 1 tablespoon minced garlic scapes
• 1 tablespoon soy sauce
• freshly ground black pepper

Cut off and discard thick stem ends of chard. Cut out ribs; chop ribs into 2-inch pieces; set aside in a pile. Stack the leaves in small piles; coarsely chop them. Heat oil in large skillet over medium-high flame. Add ribs; toss and cook 1 1/2 minutes. Add leaves and garlic; continue to cook, tossing often, until chard begins to wilt, 2-3 minutes. Stir in soy sauce; cook until chard is tender, 1-3 min. longer. Add pepper to taste. Serve immediately. Serves 2-4. Recipe from MACSAC.