1 bunch swiss chard 8 to 10 leaves
1 tablespoon peanut oil (or vegetable oil)
3 cloves garlic , coarsely chopped
1 teaspoon sugar
2 teaspoons soy sauce

1 bunch swiss chard 8 to 10 leaves 1 tablespoon peanut oil (or vegetable oil) 3 cloves garlic , coarsely chopped 1 teaspoon sugar 2 teaspoons soy sauce

To prep the swiss chard, cut off the stems and chop the leaves into 1-cm (1/2-inch) pieces. Chop the leaves into 4-cm (1.5-inch) pieces. Separate the stems and leaves. Heat oil in a cast iron pan (or wok, or a heavy skillet) until hot. Add garlic. Stir a few times until fragrant. Add the chard stems. Cook and stir a few times until they start to soften. Add the leaves. Quickly stir a few times. Add sugar and swirl in soy sauce. Immediately stir to mix well. Cook and stir until the chard turns tender. Transfer to a serving plate immediately to stop cooking. Serve warm or at room temperature as a side dish.