Finally! I tried it and liked it. What's the secret, you ask? Salt!
Yep, just a little salt sprinkled on the leaves before steaming.
That's it! Salt covered up the characteristic bitterness of chard
that I don't like.

Method

Wash leaves, shake dry
Shred (one or two inches wide) with a knife
sprinkle with a minimum amount of salt and toss with your hands
Place in a cold pan with only the water still on the leaves
Cover
Turn up the heat and lightly steam


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West