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

1 tbsp extra virgin olive oil 5 Veggie Box carrots, halved lengthwise and thinly sliced on 3 cup s Veggie Box Swiss chard, stems chopped, leaves cut 2 tablespoons rice wine vinegar

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.