- 3 pounds green and/or red Swiss chard (about 3 large bunches), tough ends trimmed, cut into 2-inch pieces
- 1 tablespoon olive oil (preferably extra-virgin)
- 2 large garlic cloves, pressed
- 3 tablespoons dried currants
- 1 tablespoon red wine vinegar
- Cook Swiss chard in large pot of boiling salted water until tender, about 5 minutes. Drain well.
- Heat oil in large nonstick skillet over medium heat. Add garlic and stir 30 seconds. Add Swiss chard and currants and sauté until heated through, about 3 minutes. Drizzle vinegar over and toss to coat. Season to taste with salt and pepper. Transfer to bowl and serve.