Here is a quick and easy side dish that tastes good warm, at room temperature, or cold.


Note:  Due to the bulkiness of the uncooked chard, you may have to cook this in two batches so the skillet or wok won’t get overcrowded.



Preparation time:  20 minutes.

Yield:  4 side-dish servings


1 ˝ pounds fresh Swiss chard (ruby or green)

1 tablespoon olive oil

6 medium-sized cloves garlic, minced

salt and pepper, to taste

2 tablespoons vinegar (preferably balsamic,

   but red wine vinegar is also fine)


1.     Cut the leaves off the chard and discard the stems.  Coarsely chop

the leaves.


2.  Heat a wok or a large heavy skillet (cast iron is ideal).  When it is hot,  

     add the olive oil and the chard.  Stir and cook for about 2 minutes

     over high heat.


3.     Add the garlic, and stir-fry several minutes more until the chard is



4.  Sprinkle lightly with salt and pepper.  Toss with vinegar, and serve.