Wearing gloves to protect your hands, slice the jalapeños.
Separate the stems and leaves from Swiss chard.
Chop the stems and set aside.
Cut up the leaves into small pieces and set aside.
In a large skillet, heat olive oil over medium-high.
Add chard stems, ginger, and jalapeno slices; cook until stems soften, 3 minutes.
Season with salt and pepper.
Add chard leaves, cover, and cook until wilted, 3 minutes.
Uncover and cook until tender, 4 minutes.
Serve with your favorite dish.