From the Executive Kitchen of Salad Savoy Corp. and Tony Merola, Executive Chef:

Bright Lights Swiss Chard and Pine Nuts
6 servings

2 pounds Bright Lights Swiss chard
1 small sweet onion, chopped
2 garlic cloves, minced
3 tablespoons extra virgin olive oil
Salt to taste
1 handful pine nuts (pignoli)

1. Bring a large saucepan of lightly salted water to a boil. Meanwhile, trim off the tricolor stalks from the green Bright Lights Swiss chard leaves.
2. Add the stalks to the boiling water, and boil for about 5 minutes. Add the leaves, and boil for 2 minutes longer. Drain, and immediately transfer to a bowl of ice water so that the leaves remain green. Drain and squeeze out any excess water.
3. In a large skillet, warm the olive oil over medium heat. Add onion, and sauté until wilted, about 4 minutes. Add garlic, and sauté for about 30 seconds. Add Bright Lights Swiss chard and pine nuts gently, stirring occasionally for 2 to 3 minutes to allow the flavors to blend. Season to taste with salt and freshly ground pepper.
4. Arrange the chard on a platter; serve hot.