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1 large bunch red or green or rainbow chard, stemmed and coarsely chopped
Freshly grated nutmeg, about 1/4 tsp
1/2 tsp smoked sweet paprika or ground cumin
Salt and freshly ground black pepper
1 tsp Worcestershire sauce
125ml chicken stock
Try Knorr Stock Pots
Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.
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.