Sauteed Swiss Chard with Pears and Figs

I prefer the Calimyrna figs. A bit more expensive but the taste is worth it!

Cut out the thicker parts of the ribs in the Swiss chard .Wash and wrap in a kitchen towel to remove the excess moisture.

In a large non-stick frying pan, add:

1 tablespoon of olive oil

1 teaspoon of minced garlic

Chop up:

3 large figs (remove the stem before cutting up)

¼ sweet onion
½ firm pear

Add: Swiss Chard

It may look like a lot in the pan but it reduces in size by about ½ .

Salt and pepper to taste.

Enjoy!