1 tbsp extra virgin olive oil 5 Veggie Box carrots, halved lengthwise and thinly sliced on the diagonal 3 cups Veggie Box Swiss chard, stems chopped, leaves cut into 1-inch strips 2 tablespoons rice wine vinegar Salt and ground pepper Veggie Box garlic

Heat the olive oil in a skillet. Add the carrots and cook until crisp-tender, about 4 minutes. Add the garlic and chard stems and cook for 1 minute, then stir in the chard leaves and toss until wilted, about 3 minutes. Stir in the rice vinegar, season with salt and pepper and serve.