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- Fill a 3-quart pot three-quarters full of water, cover,and bring to a rapid boil.
- Slice the leaves 1" wide. Only cook the white stems as the others are often too tough. Remove the thick stems. Slice white stems 1/2" wide.
- Stems require more cooking time than the leaves. Be sure water has come to a rapid boil before adding them to the pot; be extremely careful to avoid burning yourself. Do not cover. Cook for 2 minutes, then add Swiss Chard leaves. Begin timing as soon as the water returns to a boil and cook for 3 minutes.
- After 3 minutes, drain Swiss Chard in a colander in the sink. Press out excess liquid with fork to prevent diluting the flavor of your dressing.
- Transfer to a bowl and toss Swiss Chard with the Mediterranean Dressing while it's still hot.