Let me try to describe the taste to those of you who haven't had the pleasure of eating Swiss Chard. It's kind of like tangy spinach, with a little broccoli rabe mixed in and maybe of dash of collard greens. It's not for everyone and I say thank goodness cause that just means more for me!
This variety was called Bright Lights.
Swiss Chard with Olive Oil, Garlic & Sea Salt
1 bunch of Swiss Chard
2 tablespoons good olive oil
2 cloves crushed garlic
Rinse and clean the chard and coarsely chop it in 3 inch sections. Use a big pan to cook this in. It will look like a mountain of greens at first, but it will cook down to nothing. Let the pan get good and hot. Add the olive oil and then add the chard. Turn it frequently as it cooks. Add the garlic after about 2 mins when they have wilted down a bit. I add a little sea salt at this point too, but I also hit it with some more salt just before serving.Green leafy veggies, yum!