Wash chard and remove the central stock. Cut the leafs into pieces. Wash in colander and let drain.
Chop sage into small pieces (about a good sized handful) Dice a shallot into small pieces. Use about half the amount of shallot as sage.
Use a wok with a generous amount of olive oil at high heat, toss the shallots in and brown, followed by the sage. Pile the Swiss Chard in
the wok. The water left in the chard from washing helps in the cooking by steaming the chard. Add cracked pepper and salt to taste.
Stir the chard bringing the lower levels to the top as it cooks. There will be a lot of hissing and popping from the remaining water. Cooking time is short, look for
color change to a darker green, there should be enough olive oil to be visible on the chard. You could also use white wine to saute the chard.
Drain and serve.
