The Swiss Chard is still producing!

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We are down to lettuce and swiss chard in the garden. I thought I would pick just a little for dinner, it turned out I picked enough for several dinners. We already have a ton of this in the freezer but I will probably be adding more later. I cut off the stems, chop them into 2-3 inches pieces and get them in the big pot of boiling water first. Once they are on their way to getting soft I add the leafy parts. I use to add the leaves whole, but I learned a lesson. I make a stack of leaves, roll them up, and slice into 1 inch sections. That way they cook faster, which means they retain their colors better and it is easier to serve. We eat ours with just butter. I serve the swiss chard in small dishes so that it doesn't run all over the dinner plates! Now my mouth is watering!