a quick saute with a little garlic and balsamic vinegar make a tasty side dish
Stem the chard, and slice into 1/2" pieces.
Pile up the leaves and slice into 1" wide ribbons
Over medium -low heat, in a large skillet, warm the olive oil and add the garlic. Sauteed until garlic get light brown and infuses the oil, then remove from the pan.
Place the stem pieces in the pan and saute for 2-3 minutes until the start to soften.
Add the leaves, herb of preference, salt and pepper. Saute another 3-4 minutes until leaves wilt but remain bright green. do not over cook. Off heat, stir in the vinegar.