I love chard and this is my fav recipe.

Place a large can of diced tomatoes in pot. Add some garlic cloves (2-4) chopped or pressed along with a can of water and one chopped onion.

Simmer until onion almost soft. Add the chopped, very well washed chard. Five or six large leaves. Or more. Cook on low until the chard stems are no longer crunchy.

Serve with romano cheese, a drizzle of olive oil and some crunchy bread. You can add pasta to stretch it out. Cook the pasta separately or it will absorb all the flavour out of the pot.

Even better the next day.