Love Swiss Chard!

I have twelve or so Swiss chard plants that were begging to be picked. I stir fried the chopped stems, added some chopped green pepper and a black Hungarian pepper from my garden, stirred in my dragons tongue beans, sliced, some garlic and chives, and the Swiss chard leaf, sliced in strips. Tossed with olive oil and Romano and finished with some black pepper and Truffle salt. Mixed with small shell pasta, this was one of the best meals I've had this summer and almost all from the garden!