Cut chard where the base of the leaf meets the stem.

Set leaves aside.

Trim the cut ends from the stalks and cut stalks into small pieces.

Set aside.

Stack a few chard leaves and roll tightly. Slice rolled leaves

into strips. Repeat with the remaining leaves.

Wash and dry the cut leaves and stalks.

Add oil to a sauté pan over medium heat. Add a couple handfuls

of greens and cook until bright green and wilted. Add garlic and

stir well, then add the remaining greens a handful at a time until

all greens are wilted and bright green.

Season with salt and pepper and serve.