Prep: Use both leaves and stalk — roughly chop the leaves, finely chop the stalks. Briefly steam & sauté the chopped chard, then toss with flavor. Any flavor that pairs well with spinach will work here (garlic, butter, tahini, etc.).
Classic basil found in pesto and tomato-based dishes.
Prep: To thinly slice fresh basil, stack multiple leaves. Roll stack lengthwise (cylinder shape), and cut crosswise with sharp knife. When cooking, add to heat near the end of the process to preserve flavor.