Fast cooking isn't about skill. It's about strategy.
1. Put 2 tablespoons vegetable oil in a large skillet over medium-high heat. Also, slice the chicken into ½-inch strips or chop into bite-sized pieces.
Rinse and trim the chard, keeping everything but the toughest stem ends. Cut the leaves across the stem into ribbons as wide or thin as you like. 4. Add 2 tablespoons vegetable oil to the skillet and turn the heat to high. Add the chard, a handful at a time if necessary to fit it in, and sprinkle with salt and pepper. Cook until the leaves soften and begin to brown slightly, 5 to 7 minutes.
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