1. To a medium saucepan add 1 inch of water and the salt. Bring to a boil over high heat. 
2. Put the Swiss chard leaves into a large colander and rinse them well under cold water. Shake off excess water.
3. Peel the leaves from the stems, keeping the leaves and stems in separate piles.
4. Roughly chop the leaves. Cut stems into 2-inch pieces. 
5. Add stems to the boiling salted water in the saucepan. Stir. Reduce to a simmer and cook 3 and ½ minutes. Add leaves, cook 1 and ½ minutes more. Test that stems are fork-tender.
6. Strain water from pan. Add butter, stir to coat. Serve warm.

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