Swiss Chard with Shrimp & Creamy Grits



1 bunch Swiss Chard, separate leaves and veins, slice both thin keep separate

2 tablespoons olive oil

1 garlic clove chopped fine

½ cup yellow onion, 1/8 inch diced

¼ teaspoon red crushed chilies

¼ pound shrimp (21/25 per pound size)


Heat the oil in a deep sauté pan over medium heat.  Add the garlic and onion, cook until just soft.  Add the chard veins, cover for 1 minute, remove cover and stir.  Add the julienne chard leaves, cover for 2 minutes, remove cover and stir.  Add the chilies and salt and allow the moisture, if any, to evaporate while stirring.  Remove the chard from the pan.  Add the shrimp and cook quickly until just done.

Serve with creamy grits.