Rinse the Swiss chard thoroughly under cold running water
Trim off the tough ends of the stems
Separate the leaves from the stems if desired
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
Sauté the stems first if cooking, since they take longer
Add the leaves after the stems begin to soften
Cook until the leaves are wilted and tender
Season as desired before serving