After you rinse and drain the chard, there should be just enough water clinging to the leaves for it to wilt.
10 cup coarsely chopped Swiss chard (about 10 ounces)
1 teaspoon olive oil
1 garlic clove, minced
1/4 teaspoon dried oregano
1/8 teaspoon salt
Dash of black pepper
2 teaspoons red wine vinegar
How to Make It
Rinse Swiss chard with cold water; drain chard well.
Heat oil in a large nonstick skillet over medium-high heat. Add garlic, and sauté 1 minute or until slightly golden. Add chard. Cover and cook 1 minute or until chard begins to wilt. Stir in oregano, salt, and pepper. Cover and cook 5 minutes or until tender, stirring occasionally. Remove from heat; stir in vinegar.
I was pleasantly surprised by this recipe. I think of Swiss chard as being very bitter since I've only had it raw in salads. But it seems that the cooking removes the bitterness. It ends up tasting a lot like spinach which I love. One word of caution, clean the chard well. I wasn't careful enough the first time I made it and it was very gritty. The next time I did a much more thorough job of cleaning the chard and it was terrific.