Clean and rinse the chard. Trim the thick stems. Cut the leaves and the tender inner stems into finger-length pieces. Blanch the chard in enough salted water for about 2 minutes. Transfer to a colander to drain.
Heat butter and 1 clove of minced garlic in a frying pan. Sauté the drained chard, uncovered, for two minutes, turning, and grind pepper over the top.
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