While at the market, I ran into chef Jason Inniss from Toronto's Amuse-Bouche and he suggested this recipe for Swiss chard.

1 bunch Swiss chard

2 tablespoons olive oil

1 tablespoon butter

1 cup chopped onion

½ teaspoon chopped garlic

Salt and freshly ground pepper

Bring a pot of water to boil. Add chard and blanch for 1 minute. Drain and cool with cold water. If the leaves are large, coarsely chop otherwise leave whole. And if stems are thick, sauté with the onions.

Heat olive oil and butter in a skillet over medium heat. Add onion and sauté for 2 minutes or until softened. Add garlic and sauté for 1 minute. Add chard and sauté until coated in oil. Cover pan and cook another 2 minutes or until chard is tender. Season with salt and pepper to taste. Serves 4.