Swiss Chard stems are tough and fibrous. You can cook them with their leaves, but they do add quite a bit more texture, and require longer cooking to become soft. I decided to make them separately.
By boiling them first, I was assured of tenderness; this is a lazy cream sauce that is both sweet and salty.
swiss chard stems, chopped, rinsed and boiled in lightly salted water for 10 minutes to soften
2 tablespoons butter
pinch ground black pepper
1 tablespoon grated parmigiano reggiano cheese
1/3 cup heavy cream