Remove the stalks from the Swiss chard if thick and cut the leaves into 10 cm pieces.
Heat a heavy-bottomed frying pan with a little olive oil.
Add the stalks, garlic, and chilli, and fry over low to medium heat for about 3 minutes until the stalks soften.
Add the Swiss chard leaves (torn in half if large) and cook for a further 3 minutes until the leaves have wilted down.
Toss in the toasted pine nuts and chopped mint.
Serve warm.
Notes / Tips / Wine Advice:
Serving Tip:Serve as a side dish with grilled meats or as part of a Mediterranean-inspired meal.Wine Advice:Pair with a light white wine such as Sauvignon Blanc or a crisp Pinot Grigio to complement the flavors of the dish.