" tender and translucent, 15 to 20 minutes. Stir from time to time, and if needed, add a splash of water, reduce the flame, or cover with a lid or a piece of parchment paper to entrap steam and keep color from developing. In the meantime, squeeze the cooked chard leaves dry, discard the liquid, then chop them coarsely. Combine in a large bowl with the cilantro "

― Samin Nosrat , Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking