2 pounds RATTO BROS. Swiss Chard
2 cups water
4 tablespoons olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
Hot pepper sauce (optional)
Place Chard in a large kettle with 2 cups water. Cover and cook over medium heat for 8 to 10 minutes, stirring occasionally. Drain. Heat the oil and garlic in a skillet over low heat for 2 to 3 minutes. Add Chard and cook, stirring, 3 to 4 minutes (until tender). Salt and pepper. Serve very hot. Garnish with red pepper sauce if desired. Serves 6.