1. Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring occasionally, for 1-2 minutes, until fragrant and just starting to turn golden in color (do not let it brown; garlic becomes bitter when browned).
2. Add half of the chard, filling the skillet completely, and stir it around to coat in the garlic oil. Season with salt, cover, and let sit for 1 minute to wilt. Uncover and add the remaining chard, season with salt and toss well to incorporate. Cover and let sit for another minute. Uncover and toss well again.
3. Add the vinegar and toss and turn until all of the chard is wilted and evenly seasoned.  
4. Finish with a sprinkle of fresh ground black pepper, stirring and tossing one more time to coat evenly. Serve immediately.

Source: Karen Falbo

Tips for What to Do with Excess Ingredients: Apple cider vinegar can be used in salad dressings, marinades, and consumed as a beverage (1 teaspoon to 1 tablespoon added to 8-ounces water).

1. If using taco shells, preheat oven to 350° F.
2. Heat a large skillet over medium heat. Once hot, add the ground beef and cook until mostly browned, breaking up the beef as you go, about 7 minutes.
3. Reduce heat to medium-low and drain excess fat from the ground beef, leaving some juices. Sprinkle taco seasoning over the browned ground beef in the skillet and add 3 tablespoons of water. Mix well and continue to cook until no pink is left, about 3 minutes.
4. If using Beyond Meat Crumbles, heat a large skillet over medium heat. Once hot add one tablespoon of olive oil, swirl to coat the pan, and add the crumbles. Cook, stirring frequently, for 2-3 minutes before adding the spice mixture and 4-5 tablespoons of water. Stir well, scraping any browned bits from the bottom of the pan. Reduce heat to medium-low, cover, and allow the mixture to cook. For an even easier option, choose the already-seasoned Beyond Meat Feisty Crumbles and simply follow the package directions.
5. While meat continues to cook, place the taco shells on a baking sheet and place in the preheated oven for about 3 minutes to warm.
6. For tacos: Fill each shell with a heaping tablespoon of taco meat and add your choice of toppings.
7. For taco salad: Fill a bowl with a large handful of lettuce, placing tortilla chips around the edges. Add your choice of toppings.

Tips for What to Do With Excess Ingredients: excess salsa can be eaten with excess tortilla chips as a snack or appetizer.

Source: Lani Jacobs-Banner