Greens
Sauteed Swiss Chard with Sliced Garlic
1 large bunch Swiss chard
1 tablespoon olive oil
2 large garlic cloves, thinly sliced
Cut thick stalks and ribs from the greens. Chop stalks and ribs into ˝ –inch pieces. Cook stalks and ribs in pot of boiling water until tender, about 5 minutes. Using slotted spoon, transfer stalks and ribs to plate. Add leaves to the boiling water in pot. Cook just until wilted, stirring occasionally, about 3 minutes. Drain well. Squeeze excess moisture from leaves. Coarsely chop leaves.
Heat oil in heavy 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.
Serves 2.
From “Bon Appetit: The Flavors of 1999,” Conde Nast Books, New York.