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SAUTEED SWISS CHARD

See Also: Article on Swiss Chard

• 1 large batch of Swiss chard, stems removed
• Olive oil as needed
• Salt and pepper to taste
• 2 cloves garlic, chopped
• 2 oz. sherry
• 1 tablespoon sherry vinegar
 

Heat a large skillet, add the oil, and then the chard leaves, salt and pepper. 

When the chard has reduced and starts to soften add the garlic and sauté one more minute. 

Add the sherry and the vinegar and cook on high until at least half the fluid has evaporated. 

Add additional salt and pepper if necessary and serve. 

If you would like to include the stems with the leaves, chop them and sauté them first. 

Being harder they will need a head start. 

Other optional ingredients include chopped shallots, diced bell pepper, or a sprinkle of nutmeg. 

Sauté the shallots and bell pepper with the chard leaves before adding the garlic. 

Nutmeg is added at the very end.