1-1/2 pounds green chard
3 tablespoons extra virgin olive oil
1/3 cup pine nuts
2 garlic cloves, minced
Salt and freshly ground pepper
Using a knife, separate the chard leaves from the ribs. Wash them separately in a sink full of water, then drain separately in a colander. Cut the ribs into 1/2-inch pieces. Bring a large pot of salted water to a boil over high heat. Add the chard leaves and cook until they are tender, about 5 minutes. Transfer with tongs to a sieve and set aside to drain. Add the chard ribs to the boiling water and cook until tender, about 8 minutes. Drain in a sieve and shake dry. When the leaves are cool enough to handle, squeeze gently to remove excess moisture. Chop coarsely. Heat the olive oil in a large skillet over moderate heat. Add the pine nuts and saute, stirring constantly, until evenly browned, about 3 minutes. Add the garlic and saute 1 minute to release its fragrance. Add the chard leaves and ribs. Season with salt and pepper and stir to coat with seasonings. Cook until the chard is hot throughout.
Makes 6 servings.