Swiss Chard

The following instructions are for preparing the chard in 2 batches, as it is quite bulky until its cooked down.  If you have a very large wok or skillet. 

1 1/2 lbs swiss chard
2 to 3 tbs olive oil
6 medium clove garlic, minced
salt and pepper, to taste
2 tbs. balsamic or red wine vinegar

1)  Coarsely chop the chard ( include as much of the stems as feastible )

2) Heat a wok or a large heavy skillet.  Add 1 tbs. olive oil and half the chard.  Turn up the heat, and  stir-fry for several minutes.  When the chard begins to be limp, add half the garlic, and stir-fry for just a few minutes more.

3) Transfer to a platter or bowl.  Sprinkle lightly with salt ,heavily with pepper, and toss with 1 tbs vinegar.

4) Repeat with the remaining half of the ingredients.  Taste to adjust seasoning. ( you may wish to add a little more olive oil.) Serve hot, cold or at room temperature.