Swiss Chard

Patrick and I are branching out a bit with trying some new leafy greens thanks in part to our Brinkley Farms CSA. This past week we tried swiss chard. We decided to saute them and serve with a steak. In our May/June '11 Cooks Illustrated there was "A Guide to Cooking Greens" article and this is where we found our cooking method.
Our greens served with a steak are constantly changing. Here's a review of what we've served before:
Broccoli featured in Steak, Potatoes, and a Green
Asparagus featured in Tenderloins with Rosemary and Mushrooms 

Here's the chard! The leaves are really large and you must remove the beautifully colored stems (on the right). Simply fold the leaves in half. Cut along  the edge of the stem rib to remove the thickest part. Then give a rough chop to the green leaves.

To cook: Heat evoo in a Dutch oven or large skillet over medium-high heat. Add a couple cloves of minced garlic. Saute for 30 seconds and damp greens. This moisture from washing the greens aids in steaming the leaf. Toss with tongs and continue to cook until the greens have wilted, about 5 minutes.

Another wonderful green to serve with our steaks. We had a ribeye and fixed a red wine reduction sauce with mushrooms, same as in the Tenderloins with Rosemary and Mushroom post!