Sauteed Swiss Chard with Sliced Garlic

• 2 1/2 pounds red and/or green Swiss chard (about 4 large bunches)
• 1/4 cup olive oil (preferably extra-virgin)
• 8 large garlic cloves, thinly sliced

1. Cut thick stalks and ribs from chard leaves.
2. Chop stalks and ribs into 1/2-inch pieces.
3. Cook stalks and ribs in large pot of boiling salted water until tender, about 5 minutes.
4. Using slotted spoon, transfer stalks and ribs to plate.
5. Add chard leaves to boiling water in pot.
6. Cook just until wilted, stirring occasionally, about 3 minutes.
7. Drain well.
8. Squeeze excess moisture from chard leaves.
9. Coarsely chop leaves.
10. Heat oil in heavy large skillet over medium heat.
11. Add garlic and saute until golden, about 2 minutes.
12. Add chard stalks, ribs and leaves to skillet and saute until liquid evaporates and mixture is heated through, about 5 minutes.
13. Season with salt and pepper and serve.

red andor, olive oil, garlic

Taken from www.epicurious.com/recipes/food/views/sauteed-swiss-chard-with-sliced-garlic-5396 (may not work)