Sauteed Swiss Chard
4 servings with leftovers; 8 servings without leftovers

2 lbs. (about 3 bunches) Swiss chard (any variety of Swiss chard - green, red or rainbow)
2 Tbl. extra-virgin olive oil
2 medium cloves garlic, thinly sliced
2 leaves fresh sage (optional)
Kosher salt and freshly ground black pepper to taste

Bring a large pot of salted water to a boil. Have ready, a large bowl of ice water (or a clean kitchen sink filled with very cold water.)

Trim the stems from the chard at the point where they meet the leaves; discard the stems. If using thin stemmed chard, cut the stalks and leaves crosswise into 3 to 4 inch lengths. If using wide stemmed chard, remove the stems from the leaves by cutting around the stems in a V-fashion; cut the stems in half lengthwise; then cut them into 3 inch lenghts and cut the leaves in half.

In a large bowl or clean sink, rinse the chard in several changes of cold water until no grit remains. Transfer the chard to the pot and cook just until it begins to become tender, 2 to 3 minutes from when the water returns to a boil. (If you have separate piles of stems and leaves, add the stems first and cook 2 minutes before adding the leaves, then cook an additional 2 minutes or so.)

Drain the chard, reserving about 1/2 c. of the cooking liquid, and immediately transfer the chard to the ice water. Drain the chard and squeeze to remove most of the water. Transfer to a towel lined plate to dry. (may cover and refrigerate sevearl hours.) Coarsely chop the chard.

In a large skillet over low heat, heat the olive oil. Add the garlic and cook it until it softens but has not browned. Increase the haet to medium-low, add chard and sage,if using, and toss to coat. Add salt to taste and athe reserved cooking liquid or water. Cover and cook, stirring ocassionally, until the stems are tender, 5 to 6 minutes. Remove and discard the sage, if using. Season with salt and, if desired, pepper to taste. Serve immediately.