With the recent mad embrace of kale, other greens are getting lost in the fray. I, personally, prefer Swiss chard to kale or any other green. I find it sweeter with less mineral flavor and I cook it at least once a week sometimes with pasta or grains but most often in the following fashion –
I generally use 2 bunches organic chard which I chop into pieces. I always use the stems too. I heat about a tablespoon of extra virgin olive oil with a couple of mashed garlic cloves over low heat. I add the zest of an orange and a couple of tablespoons of orange juice. Then, I add the chard, cover, and steam for a few minutes. Then, I uncover, raise the heat, and, using tongs, toss the greens until just barely cooked through. You can also cook them until very dark green and soft but I prefer the chard to still be a bit fresh looking.
judithchoate.com 