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[quote=Anonymous]I cook it like (or mixed in with) collard greens.

1.  In the biggest stockpot you have, soften a bunch of chopped onions and garlic in some bacon fat (or olive oil if you're into the health thing).  
2.  Wash, drain, and roughly chop the chard.  (For collards, you have to remove the stems.  For chard, that's optional--remove them, or just discard the bottom inch or so and chop up the rest.)  Throw it all in the pot.  
3.  Add a piece of smoked meat for flavor.  Can be a ham hock, ham bone, smoked turkey wing, some spicy sausage, leftover ribs, or, if you have nothing like any of that, a couple pieces of bacon.  
4.  Add one 12-oz. beer, and a generous amount of fresh ground black pepper.  
5.  If you like, spice it up.  Cayenne is standard, but use whatever hot spicy powder or hot sauce you like.  Adding a little of the vinegar from a jar of chili peppers is also good.  
6.  Put the lid on and let it cook down for 20-30 minutes, re-mixing occasionally.  
7.  When the greens are soft, adjust the spice/vinegar level.  Serve with hot sauce.  [/quote]

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