NYT Cooking: This is particularly beautiful if you can find rainbow chard, those multicolored bunches with red, white and yellow stems. Slice the chard crosswise in thin strips. If the pieces are too thick, they’ll be tough.
Sauteed Swiss Chard with Lemon and Garlic by The Lemon Bowl. This recipe is more of a method and will work perfectly with any leafy green you find at the market. The key is to stop cooking when the leaves turn bright green. If you've been serving brown spinach to your family, you are over cooking the greens and likely losing vital nutrients.