Sauteed Swiss Chard

Heavy rain and dropping temperatures last night meant that we had to harvest a huge amount of red, yellow and green swiss chard today. This recipe will serve 4-6. What we harvested today would be more like 15-20. But it does freeze, so all is well. To make a vegetarian main dish, add some cannellini or garbanzo beans, and toss with pasta. ~ Glyn

Sauteed Swiss Chard (serves 6)

2 large bunches red, green or yellow swiss chard
1 yellow onion
1 large clove garlic
¼ c olive or vegetable oil
½ c vegetable (or chicken) stock
2 tbs white balsamic vinegar

Wash the chard. Remove the stems and slice ½ thick. Tear the leaves into 2-3 inch lengths and set aside. Saute the onion and garlic in the oil. Add the stems and cook until tender (about 10-15 minutes), stirring occasionally. Add the torn leaves and the stock. Cover and cook another 5 minutes. Stir to distribute stems and leaves. Add salt and cayenne or crushed red pepper to taste. Stir in the vinegar.