Rinse off the Swiss chard leaves thoroughly.
Remove the toughest bottom part of the stalk and discard. Roughly chop or tear the leaves and stem into bite sized pieces.
Heat a saucepan on medium.
Add olive oil, garlic and the crushed red peppeve. Sauté for about a minute.
Add the Swiss chard. Cover and cook for about 3 minutes.
If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, giving those on top a chance to cook at the bottom of the pan.
Cover again and cook until done. Add salt to taste, and a small amount of butter. Serve.