This simple but deeply flavorful dish leans into Oaxacan minimalism: a few high-quality ingredients, perfectly cooked. Earthy greens meet crispy garlic over a generous swipe of ¡Ya Oaxaca! Mole Negro, warmed until glossy and rich. An easy-to-make, elevated side you’ll want on regular rotation.

Serves 2–4
Cook Time: 15 minutes

Ingredients

1 large bunch Swiss chard

4 cloves garlic, thinly sliced

2 tablespoons olive oil

1/2 jar ¡Ya Oaxaca! Mole Negro

Instructions

1. Prep the greens: Rinse Swiss chard thoroughly to remove any grit. Tear or cut the leaves away from the stalks (you can reserve stalks for another dish), then roughly chop or tear the leaves into large pieces.

2. Warm the mole: Heat Mole Negro in a small saucepan over low heat until warm and pourable, stirring occasionally.

3. Sauté the garlic: Heat olive oil in a large sauté pan over medium heat. Add sliced garlic and cook gently, stirring often, until golden and just crisp — about 2–3 minutes. Watch closely to avoid burning.

4. Wilt the greens: Add chopped Swiss chard directly into the pan with the garlic. Toss to coat. Sauté for 3–4 minutes, just until wilted and bright green. Season lightly with salt, if desired.

5. Plate & serve: Spoon a generous layer of warm mole onto the base of each plate. Top with the sautéed greens and garlic. Serve immediately.