Rainbow Chard with Oil & Garlic

• 1 large bunch rainbow chard
• Salt
• 2 garlic cloves
• Olive oil

1. Separate the ribs and leaves of the chard; they cook at different rates.
2. Cut the leaves into broad ribbons and cut the ribs into 1-inch pieces.
3. Heat a large pot of water to boiling and salt it generouslythere should be enough salt in the water to permeate the greens and bring out their flavor.
4. Taste the water; it should be as salty as seawater.
5. Have a large bowl of ice water ready for refreshing the greens.
6. Cook the chard leaves in the boiling water for 1 minute or so, until wilted.
7. Lift the leaves out with a large strainer and immediately plunge them into the ice water, which stops the cooking so that the chard stays bright green.
8. Next, blanch the ribs, cooking them until tender, 4 to 5 minutes.
9. Transfer them to the ice water with the leaves and when cool enough to handle, drain, gather handfuls, and squeeze out the excess water.
10. Peel the garlic and cut into slivers.
11. Over low heat, warm some olive oil in a pan, add the garlic, and cook gently until fragrant and soft.
12. Add the chard and cook, stirring, until it has warmed through.
13. Season with salt and serve.

chard, salt, garlic, olive oil

Taken from www.epicurious.com/recipes/food/views/rainbow-chard-with-oil-garlic-387372 (may not work)