Sautéed Chard - Edible Santa Barbara and Wine Country

1 bunch of chard, washed
1⁄8 cup walnut oil (you can find La Nogalera Walnut Oil at the farmers market and at specialty stores)
Pinch of red pepper flakes
1 clove of garlic, minced
1⁄2 teaspoon of salt or to taste
Chopped toasted walnuts for garnish, optional

Stem the larger leaves of the chard by folding each large leaf in half and cutting or pulling away the rib. Reserve the ribs for another use (they make a great substitute for celery in soup recipes). Slice the chard leaves into a chiffonade of slender strips.
Heat a large, deep sauté pan over medium heat. Pour in enough of the walnut oil to coat the bottom and add the red pepper flakes and minced garlic. Add the chard, a generous sprinkling of salt and cover the pan. Cook for about 5 minutes and then uncover and cook away any extra moisture. Serve with a sprinkling of finely chopped toasted walnuts.