I tried a new way of preparing chard last night. I caramalized an onion and the chopped stems of a head of chard in butter. Once they were browned, I add chopped crystallized ginger and cooked it a little more. Then I added the chard leaves, thinly sliced, covered the pan and allowed the leaves to steam. After a few minutes I removed the lid and mixed all the ingredients together. I loved the combination of swiss chard with the sweetness of the caramalized onion and crystallized ginger. I ate it with cappellini and marinara. For dessert I had dark chocolate and my fruit compote.