Sautéed chard with garlic

Prep: 10 minutes

Cook: 5 minutes

Makes 2 to 3 servings.

Multicolored rainbow chard is beautiful here.

2 bunches fresh Swiss chard, 16 ounces total, well rinsed and patted dry

2 tablespoons olive oil or bacon fat 1 medium yellow onion, thinly sliced 2 large cloves garlic, crushed

Coarse (kosher) salt

Trim tough ends from chard stalks. Use a paring knife to remove stalks, then slice stalks crosswise into 1⁄2 inch pieces. Roll up leaves and slice crosswise into 1⁄2 inch wide ribbons.

Heat a large nonstick skillet until hot. Add 2 tablespoons oil or bacon fat, then thinly-sliced onion; sauté until onion is soft, about 3 minutes.

Stir in 2 cloves crushed garlic, the chard stems and a generous sprinkle of salt. Saute 2 minutes. Add chard leaves and cook, turning the greens as they wilt and collapse (but leaving some greens slightly undercooked), about 2 minutes. Remove pan from heat. Serve right away.