Presented by Judy Morgan, PFM Customer

Serves 8

Prep Time: 30 minutes

Ingredients

• 3 lbs. Swiss chard
• 1 Tbsp. olive oil
• 4 garlic cloves
• 2 tsp. sugar
• 1 Tbsp. red wine vinegar
• Coarse salt
• Pepper

Directions

Rinse the chard well, trim tough ends, and slice stalks about 3/4 inches thick. Slice leaves about 1 inch thick.

In a Dutch oven, over medium heat, warm the olive oil. Thinly slice the garlic cloves and cook until fragrant, 1-2 minutes. Stir in the stalks; cook stirring until slightly soft, 5-6 minutes.

Add half the leaves; sprinkle with l tsp. sugar, cook until wilted, about 4 minutes. Add remaining leaves, sprinkle with the other 1 tsp. sugar. Cover; cook, tossing occasionally, until leaves are tender, 8-10 minutes.

Uncover; cook until liquid has evaporated, about 2 minutes. Stir in the vinegar; season with salt and pepper.