This is the first year I've grown swiss chard in my garden, and to say it's done well would be an understatement. Sauteing anything with garlic and olive oil is going to be great, but you can get tired of it if you have a LOT of swiss chard to use. I recently picked up a copy of Fine Cooking's Cook Fresh magazine. There was a recipe for escarole with pine nuts, raisins and capers that sounded interesting. I didn't have any escarole, but I had lots of swiss chard!
1 large bunch of swiss chard
3 cloves garlic, pressed
1 1/2 T olive oil, use 1 T w/greens, 1/2 t w/garlic
2 T pine nuts, toasted
handful of raisins
1-2 T capers
1/2 t red pepper flakes
1 t balsamic vinegar
squeeze of lemon or dash of True Lemon
Heat up a large pan to medium high heat, I've used my wok, and add 1 t of olive oil. Swirl it around the bottom to coat, and then add your greens. Be careful of splatters when the greens, which will still have a little water on them, hit the hot pan. It will look like a lot, but it really cooks down.