Title: Sauteed Red Swiss Chard with Garlic
Categories: Vegetable Side *
Yield: 8 Servings

3 1/2	lb	Red Swiss Chard, washed
1/4	c	Olive oil
4		Garlic cloves, minced
1/2	c	Water

Cut stems and center ribs away from Swiss chard leaves. Slice stems and center ribs thin and reserve. Chop leaves coarse and reserve separately.

In a 10- to 12-quart heavy kettle heat oil over moderately high heat until hot but not smoking and saute reserved stems and ribs, stirring, until crisp-tender. Add garlic and saute, stirring, until garlic is fragrant. Add reserved leaves with water clinging to them and cook, turning with tongs, until wilted. Add 1/2 cup water and cook, covered, over moderate heat until leaves are tender, about 4 minutes. Season with salt and pepper.

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