Sauteed Swiss Chard with Garlic and Olive Oil

I grew up eating a lot of fresh leafy greens, which were grown in the family garden. Swiss chard was always one of my favorites.

This is how my grandmother prepared it - simple, easy, and cheap, but delicious and so very nutritious. Chard takes longer to cook than spinach, but don't overcook it. It should be wilted and tender, but not mushy.

RECIPE:

1 large bunch of Swiss chard (about 1 pound) - green, red, or rainbow
2 tablespoons extra virgin olive oil
1 clove garlic, coarsely chopped
Salt and freshly ground black pepper to taste

Remove and discard the tougher stems and spines from the chard. Tear the leaves into bite-size pieces. Rinse the chard well and drain, but do not dry. The water clinging to the chard will help to steam it during the cooking process.

In a large skillet, heat the olive oil over medium heat. Add the garlic, and saute for a minute or two, until softened and fragrant. Do not let the garlic burn.

Add the chard to the skillet and saute for 2-3 minutes, until it starts to wilt.

Cover and simmer for 4-6 minutes, until the chard is almost tender.

Uncover, season with salt and pepper, and saute, uncovered, for 3-4 minutes, until the chard is tender and most of the liquid has evaporated.

-- 2-3 servings