Sauteed Red Swiss Chard with Garlic
- 4 garlic cloves
- ½ cup water
- ¼ cup olive oil
- 3 ½ pounds Swiss chard (preferably red)
Cut stems and center ribs away from Swiss chard leaves. Slice stems and center ribs thin and reserve. Chop leaves coarse and reserve separately. In a 10- to 12-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté reserved stems and ribs, stirring, until crisp-...