Start off by rinsing the swiss chard to remove any sand/dirt. Pat it dry with a dry towel.

Trim the ends off of the stalks of chard and discard.

Line up all of the stems and trim where the leaf meets the stem.

Trim the thin edges off of the stems and discard.

Even out the edges so they are straight.

Holding all of the stems together, slice through them.

Dice the stems to the size specified in the recipe.

Split the leaves in half down the stem.

Stack the halves on top of each other and chop to the size you need.

Now you are ready to saute the stems first and then the leaves.