Swiss chard is back at Farmer's Market after the heat of the summer. Red and yellow!
I used to saute it with some crushed garlic but have switched to the simplest, most delicious method of all. After washing and roughly chopping the stems and leaves together, put it in a skillet with half an inch of water and steam over medium heat (covered) until tender--about twelve minutes. Eat it plain or with a little drizzle of balsamic vinegar.