INGREDIENTS:

• ¼ Cup coconut oil, melted
• 2 tbsp minced garlic
• 5 C chicken broth
• 5 bunches chard, trimmed and chopped
• Sea Salt and Black Pepper to taste
• 1 tbsp Red Pepper Flakes

DIRECTIONS:

1. Heat the coconut oil in a large pot over medium high heat. Add garlic and sauté for 2-3 minutes. Pour in the chicken stock and simmer for 30 minutes covered.
2. Add the chard greens to the pot and turn the heat to medium high. Let the greens cook down for about 45 minutes, stirring occasionally.
3. Reduce heat to medium and season with salt and pepper. Cook until greens are tender. Drain greens and add in red pepper flakes.

This recipe is from Dr. Axe.