Emerald Greens With Oranges

2 tablespoons extra-virgin olive oil

1 teaspoon minced garlic

Pinch red-pepper flakes

2 tablespoons dried cranberries (see variation)

¼

cup freshly squeezed orange juice

6 cups stemmed and chopped Swiss chard, in bite-size pieces

¼

teaspoon sea salt

½

teaspoon orange zest

¼

teaspoon maple syrup

Heat the olive oil in a large skillet set over medium heat. Add the garlic, red-pepper flakes, cranberries and orange juice, and cook, stirring for 30 seconds, just until aromatic. Add the chard, salt and zest, and saute until the color of the chard begins to darken and intensify. Use a slotted spoon to transfer the greens to a bowl, then bring the liquid in the pan to a boil. When the liquid shrinks in from the sides of the pan and thickens a bit, stir the greens back in, then stir in the maple syrup. Taste, add salt if needed, and serve immediately.

Serves four.

Variation: Omit the cranberries, and add 2 tablespoons of pomegranate seeds just before serving.

"The Cancer-Fighting Kitchen" by Rebecca Katz with Mat Edelson (2009 Celestial Arts)