Sautéed Swiss Chard
From Fine Cooking’s Fresh
1lb Swiss chard, well rinsed and drained
1T extra-virgin olive oil
1tsp (2 cloves) finely minced garlic
Pinch crushed red chile flakes
Remove mature stems from leaves. Split each leaf in half lengthwise and cut into 4-inch pieces.
Heat the olive oil in a pan until hot. Add chard in small batches to the hot oil, stirring and tossing until leaves wilt and turn glossy. Continue adding more leaves until all chard is wilted.
Sprinkle in the garlic and a little salt and toss well. Lower the heat to medium, cover and cook 4 minutes.
Bring the heat back up to high, add the chile and continue to cook with the lid off to evaporate most of the liquid. The leaves should be tender, but not overly soft. Serve immediately.