Stir-fried chard leaves

As quick and easy as a tasty side veg gets — I make this all the time. The thick central ribs can be included if you slice them finely and stir-fry them for a few minutes before you add the leaves. And you can save the stems for pickling. You can sweeten the stir-fry a little or add more zing if you like - 1 tbsp balsamic vinegar or 1 tsp ground ginger and 1 tbsp soy sauce in with the chilli and garlic both work a treat.