big bunch chard, rinsed, thick stems removed, leaves coarsely chopped
1 lg garlic, minced
1 tbsp soy sauce
2 tbsp white wine
1 tsp honey
1/2 tsp brown rice vinegar
1 tbsp olive oil
Prep the chard, removing the thick stems and coarsely chopping it. Set aside in a large bowl. Combine the soy sauce, wine, honey and rice vinegar in a small bowl. Set aside.
Heat the olive oil in a large skillet or walk, on medium high. Add the garlic, saute for a minute. Gradually add the chard in bunches, stirring to combine with the olive oil and expose to the heat. You can really pile it into the pan, it will cook down pretty quickly. Once you've got all the chard in the pan, stir in the soy sauce mixture and cilantro. Reduce heat to medium, stir occasionally, and cook for about 5 more minutes until the greens are tender. Serve immediately or cover and remove from heat to keep warm while finishing other dishes. Enjoy!