Gardening IS possible almost year round in OK, if one is willing to learn how to cook with the marvelous abundant greens that like fall and early spring.
Oh boy, I need to learn how to re-arrange these pics! Anyway, You simply saute onions and garlic diced in 3 or 4 tablespoons butter, then add the diced stems, saute a minute, then add the rest of the chard sliced into 1/2" ribbons piling it high as it cooks down rapidly. Saute' just until softened and then sprinkle with some gomasio and tamari OR a bit of himalayan pink sea salt and enjoy.
I'm serving this with baked sweet potato (mashed with butter and maple syrup) and a baked homegrown ham.