This was a a quick invention last night, as I wanted something to munch on while the rest of dinner was cooking.
1 bunch Swiss Chard (about 12 large stalks)
Wash, and strip the Chard, chop the stems into 1/4 to 1/2 inch long pieces and saute in olive oil over low heat until soft (about 20 minutes).
Chop the leaves very fine. I put a handful of leaves on the cutting board, chop them, then turn the pile around and chop the other direction. Add leaves to pan with a generous sprinkling of salt and pepper and 1/4 cup