1 Cut Out The Thick, Tough Center Ribs Of The Chard Leaves. Chop The Ribs Into 1/2 Inch Pieces And Place In A Bowl. Add The Chopped Onions And Mushrooms To The Bowl. Cut The Remaining Chard Leaves Crosswise Into 1-Inch Ribbons, Set Aside. 2 Heat The Olive Oil In A Large, Stick-Free Saut