Sautéed Swiss Chard

We include the stalks for a nice contrast in texture and color. Trim the tough ends, then cut stalks into pieces.

3 lb red Swiss chard
1 Tbsp. olive oil
4 cloves garlic, thinly sliced
2 tsp. sugar
1 Tbsp. red-wine vinegar
coarse sea salt and
pepper, freshly cracked

Rinse Swiss chard well. Trim tough ends; slice stalks about ¾” thick. Slice leaves about 1” thick.

In a Dutch oven over medium heat, warm olive oil. Cook garlic until fragrant, 1-2 minutes.

Stir in stalks; cook, stirring, until slightly soft, 5-6 minutes. Add half the leaves; sprinkle with 1 tsp. sugar.

Cover; cook until wilted, about 4 minutes. Add remaining leaves; sprinkle with another tsp. sugar. Cover; cook, tossing occasionally, until leaves are tender, 8-10 minutes.

Uncover; cook until liquid has evaporated, about 2 minutes. Stir in red-wine vinegar; season with coarse sea salt and pepper, freshly cracked.

Makes 8 servings.

Cook's Note: Swiss chard is in the same family as spinach and beets. Its leaves are green, but the ribs and stalks can be a variety of colors — white, red, yellow, and orange or sold together as "rainbow chard."