Instructions: See below for suggested variations.

Note 1: Original recipe used 2 tsp olive oil

Heat oil in a large nonstick skillet over med-high heat. Add onion; saute 5 min or until lightly browned. Add chard; stir-fry 10 min or until wilted. Stir in Worcestershire, salt and pepper.

Yield: 4 servings

Serving Size: 1/2 C

This was quick and easy but needs more flavoring or something to make it more interesting. Easy to prepare and cook.

I top our chard with chopped sun dried tomatoes (not oil packed - soak them in hot liquid first) and plumped golden raisins. You cant add the topping too far in advance or it loses something. Leave out the Worcestershire. I like all these other ideas people are sending in too. Sometimes I season greens with seasoned rice vinegar. Thats tasty. And of course garlic and onion. And sometimes a bit of ham base. Wow...getting hungry. [ WhoMe40@aol.com]

dont forget fruit. orange or grapefruit segments segments or sliced plums or nectarines. even cantaloupe. warmed by the stirfry, the sugars caramelize slightly.

also could add a little texture - maybe bran buds for crunch...[PatHanneman (kitpath@earthlink.net)]

You might want to try some Dijon mustard. [Lynda Owens (lkl@METRONET.COM)]

I have found that chicken broth gives swiss chard a great pick-me-up. ["Sue Sherbondy" (sbondy@stargate.net)]

Add garlic and if you like it, some red pepper flakes. Kicks it up a notch, as someone always says.[Geograc1@aol.com]

I love fresh squeezed lemon juice on cooked greens (and just about everything else :) Its delicious on cooked spinach, so Ill bet it would be good in this recipe. [Natalie Frankel (natalie.frankel@mixcom.com)]

NOTES : I would like some suggestions for this recipe to give it more flavor. It was ok but nothing to get excited about.... At a recent dinner party I was served Swiss Chard that was sauteed and topped with Feta Cheese. It was awesome. I decided that was the way I was going to fix Swiss Chard from now on. It was a combination I would never have thought of, but it was so good. [Penchard@aol.com]

Reggie, you know my answer: chiles and more chiles! :-)

But I know you dont eat peppers. How about adding some minced garlic with the onion, a rich tamari sauce instead of the salt, and top it with a sprinkling of freshly ground parmesan cheese. Do you think that would add enough zip? ["Ellen C." (ellencr@mindspring.com)]

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