Try this Thai-style recipe for a different twist on the usual sauteed Chard. I included a small amount of Chard stems in the recipe, but you can add more if you really enjoy them.
Strip or cut the stems out of 1 bunch of Chard. Rinse the leaves (no need to dry them) then chop roughly.
Wash 2-3 Chard stems and then finely slice them to make 1 C.
Clean 1 Leek, then chop it finely to make 1 C.
Saute the Leek and Chard stems in 1 T. vegetable or coconut oil over medium heat in a wok or heavy skillet. When they begin to soft, add 1 T. finely minced ginger, 1 minced clove of garlic, and red Chile flakes to your preference.
When the leeks are completely soft and beginning to brown, raise the heat and add the chard leaves. When they begin to wilt, add 1/2 C. Thai-style coconut milk and stir. Continue to cook on medium heat for 4-6 minutes.
Season with salt, soy sauce or Thai fish sauce plus lemon or lime juice to taste.