Ingredients

3 pounds Swiss chard (about 2 large bunches)
2 large garlic clove
1 tablespoon olive oil

Directions

Tear Swiss chard leaves from thick
white stalks and coarsely chop leaves, reserving stalks. In a large saucepan or kettle of
boiling salted water simmer stalks tender, 5 to 10 minutes, and drain in a colander. Chard
may be prepared up to this point 1 day ahead, stalks cooled completely and leaves and
stalks cooled completely and leaves and stalks chilled separately in sealable plastic
bags. Mince garlic. In a large skillet heat oil moderate heat until hot but not smoking
and cook garlic, stirring, 30 seconds. Add leaves in 2 batches, tossing to coat with oil
and stirring after each addition, and cook until leaves are wilted. Add stalks and cook,
stirring occasionally, until heated through. Season chard with salt and pepper.