Swiss Chard is a nice fresh tasting vegetable, used for a variety of things.  It is used anywhere one would use spinach or beet tops.

• 1 large bunch of fresh Swiss chard
• 1 small clove garlic, sliced
• 2 Tbsp olive oil
• 2 Tbsp water
• Pinch of dried crushed red pepper
• 1 teaspoon butter
• Salt

Rinse out the Swiss chard leaves thoroughly. Remove the toughest third-bottom part of the stalk, discard or save for another recipe like stock or stew. Roughly chop the leaves into inch-wide strips.

Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add one or two tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes. Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.  Best served as a side like spinach or beet tops.