"Use me, before I wilt!"

I regret to inform you that this recipe was not inspired by an Indian cookbook, Bollywood movies, or Ganesh, my favorite Hindu deity, but rather, by unabashed laziness and boredom. For the past week, a succulent bunch of rainbow chard from my CSA share had been screaming out to me each time I opened the 'fridge. I knew if I didn't use it soon, it would be wiltsville. So I set out to prepare the chard as I habitually do – sauteed with garlic and olive oil. Bored by my cooking rut, I peeked in my spice cupboard scanning the mountain of jars and plastic bags to see what magical ingredient might perk it up. Garam Masala: sweet, hot, spicy -- exactly what the doctor ordered. I quickly added some grated ginger to the saute, sprinkled the end result with Garam Masala, and a healthy, iron-packed – and pathetically easy side dish was born.

Indian Chard is great on its own, but better over basmati rice.

[Pathetically] Easy Indian Chard

• 2 bunches of chard, stems removed and cut into 1-inch shards [Sorry, I couldn't resist]
• 2 T olive oil
• 5 cloves garlic, sliced
• 1 2-inch piece of ginger, peeled and minced
• 1/2 cup water or broth
• 2 tsp garam masala, or to taste
• Salt to taste

Serves 4 as a side

Heat oil in a large, non-stick pan over medium. Add garlic and ginger and saute until soft, about 5 minutes.

Add chard and saute until the color deepens, about 5-10 minutes, Stir in water or broth, cover and cook another 5 or so minutes or until soft and most of the liquid is evaporated. Stir in garam masala [Start with less. You can always add more.]. Salt to taste