1kg/2½lb chard, Swiss, ruby or rainbow are fine
3 cloves garlic, peeled and crushed
2 red onions, peeled and finely chopped
juice and zest 1 orange
2 tbsp sunflower oil
salt and pepper
Take the chard leaves off the stalks and shred the leaves and stalks finely. Keep them separate.
Heat the oil in a large frying pan or wok. Add the onions and the chard stalks and stir-fry for 3-4 minutes until starting to soften. Add the garlic, chard leaves and orange zest and mix together. Season well and stir-fry for another 2-3 minutes until the leaves have wilted.
Stir in the orange juice and serve at once.
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