Rinse the chard leaves and stems under cold running water
Trim off the tough ends of the stems
Separate the stems from the leaves if cooking them together
Chop the stems into small pieces
Tear or chop the leaves into bite-size pieces
Pat dry with a clean towel or use a salad spinner
Cook the stems first if sautéing or stir-frying
Add the leaves after the stems begin to soften
Steam, sauté, boil, or blanch until tender
Season as desired before serving