Swiss Chard with Pine Nuts
- 1 large bunch green Swiss chard, about 1 1/4 lb.
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. pine nuts
- 2 garlic cloves, minced
- Salt, to taste
Bring a pot three-fourths full of salted water to a boil over high heat. Add the ribs and cook until tender, 3 to 5 minutes. Drain.
Meanwhile, put the leaves in a large fry pan with just the rinsing water clinging to them. Place over medium heat, cover and cook, stirring once or twice, until they wilt, about 5 minutes. Uncover and continue to cook to evaporate any excess moisture. Stir in the ribs, then remove from the heat.
In a small fry pan over medium-low heat, warm the olive oil and pine nuts. Toast the nuts, stirring often, until golden brown, about 3 minutes. Stir in the garlic and cook for 1 minute to release its fragrance.
Add the garlic mixture to the chard, season with salt and stir well to coat the chard evenly. Taste and add more salt, if needed.
Transfer to a serving dish. Let cool, then serve at room temperature.