one large bunch red chard
cooking oil (grape seed, rice bran, or any vegetable oil with a higher smoke point)
one clove garlic, finely chopped
salt and pepper to taste
Using a knife, separate the red tougher stems from the green chard leaves. Chop red stems on the diagonal and set aside. Cut or tear leaves into 2-3 inch pieces.
In a medium sauté pan, heat just enough oil to coat the pan bottom over medium-high heat until oil shimmers. Add chopped red chard stems and stir for 2-4 minutes until just starting to soften. Add garlic and green chard leaves and continue to sauté 2-3 minutes until leaves wilt. Season to taste with salt and pepper and serve immediately.
Because of the short cooking time, the chard will maintain its’ vibrant red and green colors and should have a crisp-tender texture.