Ingredients
3
pounds green and/or red Swiss chard (about 3 large
bunches), tough ends trimmed, cut into 2-inch pieces
1
tbsp olive oil (preferably extra-virgin)
2
large garlic cloves, pressed
Directions
1.
Cook Swiss chard in large pot of boiling salted water until tender, about 5 minutes. Drain well.
2.
Heat oil in large nonstick skillet over medium heat. Add garlic and stir 30 seconds. Add Swiss chard and currants and sauté until heated through, about 3 minutes. Drizzle vinegar over and toss to coat. Season to taste with salt and pepper. Transfer to bowl and serve.
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