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