In a large pan over medium heat, heat the oil. Add onion and garlic and saute until onions become translucent.
Add the chopped swiss chard and saute until soft, about 3 to 5 minutes. Season with garlic salt, starting with ¼ teaspoon – if you need more, add another ¼ teaspoon. Mix well.
Notes
Cooking the chard stems: It’s best to sauté the lower stems at the same time as the onion, as they take longer to become tender.
For an oil-free sauteed chard recipe: Use water or vegetable broth (about ¼ cup).
Avoid overcrowding the pan: So the chard can sauté evenly.
Be careful not to overcook it: The best sauteed Swiss chard should be tender but with a slight bite. Overcooked chard can become mushy.