Hold each leaf by the stem. With the other hand, zip the leafy part off the stem. Discard the stems. (Chard stems may be cooked.) Cut the leaves into strips.
2 of 3Gail Albert Halaban
Swirl the greens in a salad spinner filled with water. Lift out the basket; discard the water. Repeat until no dirt remains.
3 of 3Gail Albert Halaban
Heat oil in a large skillet. Add as many greens to the skillet as will fit, season with salt and pepper, and cook, tossing frequently. As the greens wilt, add more greens to the skillet. Cook until tender.