This recipe had (a greater than expected) amount of kindergarteners clamoring for more.
Swiss Chard (and whatever other green you have on hand) Stir-Fry
Swiss chard, stems finely chopped and leaves cut or ripped into quarter sized pieces
Green onion(s), chopped (about a 1/4 amount of the chard)
Heat skillet over medium heat. Add olive oil. Add chard stems and cook for 2-3 minutes, stirring occasionally. Once the stems start to soften, toss in the chard leaves and chopped green onion. Stir the leaves (and show your student that evaporation is happening when steam leaves the pot). Add a dash of soy sauce – flavor to taste. Once leaves are limp and have enough soy sauce to your liking, the dish is done!
Note: This recipe is very imprecise, due to the fact it works in almost any ratio.