It's hard to believe that this delicious vegetable is actually the tops of a kind of beet. The name "swiss chard" comes from the extensive cultivation of this vegetable in Switzerland, but it is also widely valued in the mediterranean regions of Europe as well. I love swiss chard so much, that personally, I can eat it as a main meal, without any additional sides. (Well, maybe a glass of wine)

1 large batch of Swiss chard, Chopped
Olive oil as needed
1 onion, sliced
Salt and pepper to taste
2 cloves garlic, chopped
2 oz. sherry
1 tablespoon sherry vinegar

     Heat a large skillet, add the oil, add onion until translucent, and then the chard leaves, salt and pepper.  When the chard has reduced and starts to soften add the garlic and sauté one more minute.  Add the sherry and the vinegar and cook on high until at least half the fluid has evaporated.  Add additional salt and pepper if necessary and serve.  If you would like to include the stems with the leaves, chop them and sauté them first.  Being harder they will need a head start.  Other optional ingredients include chopped shallots, diced bell pepper, or a sprinkle of nutmeg.  Sauté the shallots and bell pepper with the chard leaves before adding the garlic.
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