- Heat olive oil in large skillet over a medium heat.
- Add Swiss chard stems, shallots and garlic and sauté for 1 minute.
- Add chopped Swiss chard leaves to skillet and continually stir, as greens wilt down.
- Add in white wine or water if needed. Sauté greens for 3 minutes and season with cayenne, sea salt and pepper. Remove from heat.
- Add squeeze of lemon and toss with toasted coconut and pine nuts to serve.