Made this once before, and it was so good, decided to make it again!    Of course, I had no idea  what went into it before, so I made stuff up.  It worked!

Sliced up one of our onions from Porter Farms, and into a pan of olive oil they went with a little crushed red pepper (from my pepper harvest of 2007 or 2008).  Throw in a little salt, and start getting the Swiss Chard ready.  No stalk, just leaves, but I  left the ribs on.  Gave them a rough chop, and into the pan they went.  A bit more salt, and some homemade Riesling thrown in, and let them cook down.  I had the lid on the pan for a bit.  Once this was cooked down, in went a small can of diced tomatoes.  Whoa, forgot the garlic!  Minced one clove and threw that in too, along with some black pepper, and a sliced yellow squash.  Cook cook cook.  Simmer really, to get rid of the moisture in the pan.  I really think that was about it!  Serve over bowtie pasta and some cheese and eat up!