To help the chard's colorful stems maintain their color, cook them for about five minutes in a large pot of salted boiling water; drain and sauté with the leaves.
Normally I like chard, but it was somewhat bitter in this dish. Perhaps it was just the batch I got? I'd have to try the recipe again to tell for sure and I'm not sure I want to. I may try other chard recipes before (if ever) I come back to this one.
Made to recipe, and the hint to parboil the stems worked very well. Used rainbow chard; assertive flavors and very attractive on the plate.
