When I wanted to improve my diet with dark leafy greens I endured a few months of rough and bitter concoctions (mostly salads). An "A-ha Moment" reminded me that cooking things often improves their flavor and texture. I found variations of this basic method of sautéeing chard on the internet but and added greek yogurt for a satisfying tang. Red and rainbow chards add color because the ribs are part of the dish. Also, rolling greens into a small bunch and then chopping makes it easier to cut the leafy parts. I suggest using full-fat of 2% milk fat yogurt to deepen the flavor. This recipe is a one-pan dish -- everything is cooked in a non-stick frying pan.

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