Sauteed Red Swiss Chard with Garlic

1. 1

   Cut stems and center ribs away from Swiss chard leaves.

2. 2

   Slice stems and center ribs thin and reserve.

3. 3

   Chop leaves coarse and reserve separately.

4. 4

   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.

5. 5

   Add garlic and saute, stirring, until garlic is fragrant.

6. 6

   Add reserved leaves with water clinging to them and cook, turning with tongs, until wilted.

7. 7

   Add 1/2 cup water and cook, covered, over moderate heat until leaves are tender, about 4 minutes.

8. 8

   Season chard with salt and pepper.

9. 9

   Chard may be made 1 day ahead and chilled, covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.