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Why don’t we eat normal stuff instead of Swiss chard?’”

It’s easy, they said, as we ate mussels, beets and sautéed chard: You can tell by who’s getting a bulge bracket internship.

No matter how many bunches of curly kale, sturdy collard greens and steely chard arrive each week, there’s always a place on my table for their floppy, verdant magic.

Add the ½-inch sliced chard stems and the red pepper flakes, and cook for 2 to 3 minutes.

When you’re ready to plate the salad, return the pan to medium heat, add the Swiss chard and fold it in.