Sauteed Swiss Chard
20 large bunches Swiss chard, chopped into 4” pieces
1 lb coconut oil
Himalayan sea salt, to taste
Ground black pepper, to taste
Heat a large skillet over medium heat.
Working in batches, add enough coconut oil to have 1/8” thick coating on bottom of pan when it melts.
Add chard and, using tongs, turn it over to coat it evenly with the oil.
Cook, turning often, just until bright green and starting to wilt.
Do NOT overcook the chard! It cooks very quickly and continues to cook as it cools!!