Makes 4 servings.
4 cups Swiss chard, tough ribs removed and chopped into 1/2-inch strips (about 1 to 2 heads)
1 teaspoon extra virgin olive oil
dash of kosher salt
1. Preheat oven to 400 degrees.
2. Lay chopped chard out over one to two rimmed baking sheets. Do not overpack chard or it will steam and take longer to cook to crispiness.
3. Drizzle with oil until the chard is lightly coated. Sprinkle with salt. Roast for 5 to 7 minutes, or until several pieces are crispy. For an extra zip, splash with balsamic vinegar at the end.
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