(Serves Two) The Prawns: 1 lb. fresh medium prawns (20), shelled 1 large clove garlic, minced 2 tsp olive oil or butter 1 tsp. Fuller's Paravangna Blend 2 TBS dry sherry 1/2 tsp. salt Wedge of fresh lemon The Greens: 4 Cups Chard or 1 large bunch-coarsely chopped & large stems removed 2 cloves garlic, sliced 1 tsp olive oil fresh, chunky, hot salsa- purchased 1 tsp. sugar Salt & pepper to taste Prep the chard and garlic, set aside. Prep the prawns and garlic and set aside. Heat 2 tsp. oil in large skillet. Add the sliced garlic, saute for about 1 minute over medium heat. Add the chopped chard, stirring occasionally until it is limp. Add the sugar, salt, pepper, and salsa. Stir and reduce heat to low, cover and cook while preparing the prawns. To cook the prawns heat the oil in a medium size skillet. Add the garlic and Paravangna Blend and saute for about 30 seconds. Add the prawns and cook until they are pink and slightly firm. Add the sherry and continue to cook for another 2 minutes on low. Squeeze the lemon and stir in just before serving. Divide the sauted chard on two plates (this is juicy so you may want to use bistro bowls) and top with the prawns. Garnish with a sprig of parsley if desired. This is a link to the original recipe:Garlic Prawns and Hot Sweet Greens
