Adapted from The Best of Fine Cooking, Fresh 2006

1 bunch Swiss Chard                                        6 oil packed sun-dried tomatoes, drained and

1/3 cup feta cheese, crumbled                              cut into strips

½ tsp lightly chopped fresh thyme leaves           2 cloves garlic, chopped          

2 to 3 TBSP Extra virgin olive oil                      salt and pepper to taste

crushed red chili flakes *optional

Rinse Chard and shake off excess water.  Chop an inch or two off of the bottom of the stems and compost them.  Chop the remainder of the Chard stems into ¼ inch slices, then rough chop the leaves.  Sauté the stems in olive oil until just tender then add garlic and the chopped leaves and sauté until the leaves are wilted and the stems are tender.  Combine sun dried tomatoes, feta, and thyme in a bowl.  Add to sautéed chard, toss, and serve immediately.