In a deep skillet, heat the oil. Add the onion, garlic, cumin and red pepper. Cover and cook over moderate heat, stirring, until the onion is softened, 5 minutes. Add the chard and cook, stirring, until the leaves are wilted. Add the stock, cover and cook over high heat, stirring, until the stems are tender, 6 minutes. Swirl in the butter, season with salt and serve.
One Serving 138 cal, 12 gm fat, 2.2 gm sat fat, 8 gm carb, 3 gm fiber, 3 gm protein.
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