On Wednesday, January 28, 2015 at 10:18:07 PM UTC-6, Opinicus wrote:
> On Wed, 28 Jan 2015 22:24:29 -0500, "Jean B." > wrote:
>
> >But, but, but... I love Swiss chard, with NO disguises.
> Same here. Our favorite way of preparing it is to wash the stalks
> (including the ribs) and slice them coarsely crosswise. Melt some
> butter into olive oil in a wok along with a crushed clove of garlic.
> Stir-fry the chard just until tender. No other liquid is
> necessary--the residual water from washing plus the liquid released
> during cooking will be enough. Salt and pepper to taste.

That's how I usually fix it, too. Delicious and underrated, IMO.