Although swiss chard is available year-round, it is especially sweet when fresh and local. It’s at its peak right now, so I love to make bunches of it and save the leftovers for frittate.
This is a very simple preparation. Simply wash well and cut the stalks (including the stems) into 1″ ribbons. Boil in plenty of well-salted water for about 10 minutes, then drain well in a strainer.