1 bunch of chard
1 tsp olive oil
1 tsp red wine vinegar
1 tsp soy sauce
1 tsp sesame seeds
STEP 1 - Remove the stems from the greens; the easiest way to do this is fold the leaf in half first. Both the stems and the greens are edible, but they need to be cooked separately.
STEP 2 - Cut the stems into lengths about an inch and a half long. Boil them in salty water (a tablespoon or two of salt in two or three cups of water - don't worry, you won't be eating this much salt) for about 3-5 minutes. Strain and Rinse thoroughly to remove the salt water.
STEP 3 - Coarsely chop greens crosswise into strips about 3/4 inch wide. Blanch and Shock: Submerse in boiling water (no salt this time) for about 30 seconds then immediately strain and rinse with very cold water to stop the cooking.
STEP 4 - In a skillet on medium heat, heat olive oil, red wine vinegar, and soy sauce. Add sesame seeds and fry them for half a minute or so. Then add stems and saute them for a couple minutes until they're cooked through. Turn off the heat and add the greens. Stir them until they've heated up.