Swiss Chard with Butter

‘Whenever possible, I try to avoid cooking vegetables in water and then putting butter on them. Instead, I prepare them in a way that conserves the vitamin content which remains in the cooking liquid and enhances their flavour at the same time. Swiss chard is a very characteristic Italian vegetable, which is like two vegetables in one - its stalks, which are crisp, and its leaves, which taste a little like spinach.’