Swiss chard arrived this week in my organic vegetable basket. The vibrant green leaves were shiny and so enticing that I had to saute it right away. After washing the leaves (about 4 cups worth), patting them dry, and slicing into thin strips, I heated 1 Tbsp of olive oil and sauteed the chard until wilted. I added slivers of garlic and a sprinkle of kosher salt when the leaves were half wilted. Gotta love those greens!