Rinse the chard leaves and stems thoroughly under cold water
Trim off the tough ends of the stems
Separate the stems from the leaves if desired
Chop the stems into small pieces
Chop or tear the leaves into bite-sized pieces
Pat dry or shake off excess water
Heat a pan with oil or butter over medium heat
Add chopped stems first and cook until slightly tender
Add garlic, onion, or seasonings if desired
Add the leaves and cook until wilted
Stir occasionally until the chard is tender
Season with salt, pepper, lemon juice, or vinegar
Serve hot as a side dish or add to soups, pastas, or eggs