Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large bunch red or green or rainbow chard, stemmed and coarsely chopped
• Freshly grated nutmeg, about 1/4 teaspoon
• 1/2 teaspoon smoked sweet paprika or ground cumin
• Salt and freshly ground black pepper
• 1 teaspoon Worcestershire sauce
• 1/2 cup chicken stock

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Instructions

1. In a large skillet heat extra-virgin olive oil over medium-high heat. When oil is hot, add the greens to the pan and wilt. Season the greens with nutmeg and smoked sweet paprika or cumin, salt and pepper and a dash of Worcestershire sauce. Add the chicken stock and simmer for a few minutes then serve.