To prepare the rainbow chard, trim the stalks and chop them.

Melt the butter in a large skillet and add the chard stalks and garlic paste.

Meanwhile, slice the leaves down the center (where the stalk is), then cut them horizontally into slices. When the stalks start to soften, add the leaves to the pan.

Continue to cook until the leaves have wilted, then add a splash of balsamic vinegar and season with salt and pepper. Serve warm.