Sauteed Rainbow Swiss Chard

Go out to the garden and cut off some brightly colored chard at the base of the stem.

Rinse in cool water and chop or cut into bite sized pieces.  (You can stop here if you like and serve as a side salad!)

Add a tablespoon or two of olive oil to a skillet and saute until wilted.  If you don't like crunchy stalks, you might want to add the stalks first and cook a few minutes before adding the greens.  The greens will cook faster.  Feel free to add salt, pepper and garlic to taste.