WARM MARINATED SWISS CHARD

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 ½ 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

limp.

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