This is a good base recipe for any green (kale, chard, spinach) because the balsamic vinegar and feta help to round out the full flavor of hearty greens. I have added a few frozen raspberries for sweetness in the past, too.
1 bunch Rainbow chard, stems removed and sliced thinly, greens sliced crosswise into 1/4″ strips
1 Tbsp butter or oil of choice
3-4 garlic scapes, chopped up to the light-colored flower bulb
Splash of balsamic vinegar, approximately 1 Tbsp
1-2 ounces feta, crumbled
Sea salt & freshly-ground pepper, to taste (and depending on saltiness of feta)
Melt your oil of choice in a wide skillet over medium heat, add the chard stems and garlic scapes, stir until the stems soften. Add the greens and pour in a splash of balsamic, to help braise them in the skillet. Stir frequently to distribute the heat and allow the greens to cook as evenly as possible, until they turn a vibrant green, no longer than 5 minutes. (Add a touch of a sweetener or fresh/frozen berries, when you add the balsamic). Fold in the feta when you’ve turned off the burner to let the heat of the greens melt it a bit. Add salt and pepper to taste. Serve immediately.