Le travail des agences , faut le dire vite . <| sep |> My favorite way is to make a Korean side dish with it . Prep the chard by separating the leaves from the stems . Cut leaves into strips and cut the stems into long strips like it ' s celery . Blanch the stems for 2 minute then add the leaves for 1 minute . Drain off water and plunge into an ice bath . Squeeze out any excess water and add minced garlic , a bit of soy sauce , a little minced ginger , 1 greenspring onion , a drizzle of sesame seed oil and white sesame seeds . It ' s basically sigeumchi namul , but I use chard instead of spinach . Swiss chard is also yummy roasted with olive oil , garlic , lemon and all the fresh herbs you want to throw on top but especially sage .