• A
• B
• C
• E
• F
• G
• K
• L
• M
• O
• P
• R
• S
• T
• W
• X

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 sauté until golden, about 2 minutes. Add chard stalks, ribs and leaves to skillet and sauté until liquid evaporates and mixture is heated through, about 5 minutes.

Season with salt and pepper and serve.