Dice thicker stems of Swiss Chard, then very coarsely chop leaves (or leave whole). Slice 4 cloves garlic thinly. Over med-low heat sauté garlic in 1 T butter and 1 T olive oil turning often until golden. Remove garlic and save, increase heat and add stems; sauté 3 min. stirring occasionally. Add leaves, continue tossing until wilted, then add red pepper flakes, garlic, and salt to taste. Sprinkle with vinegar and serve. This is great with polenta, grits, or cornbread.