Sauteed Rainbow Chard

Remove the chard stems from the leaves and cut the stems crosswise in 1-inch pieces. Tear or cut the greens in large pieces and set aside.

In a large saute pan, heat 2 tbl olive oil over medium heat until it's sizzling. Add the stems and cook for 4 to 5 minutes, until tender. Add the garlic, 1 tsp salt and ¹⁄₂ tsp pepper and cook for just one minute.

Add a big handful of the leaves to the pan and cook over medium-high heat, tossing with tongs, until wilted enough to accommodate more leaves in the pan. Continue adding and tossing until all the leaves are added and just barely cooked. Off the heat, sprinkle with the Parmesan, taste for seasonings and serve warm.