To achieve that, grill the ears over medium-high heat and rotate them as they brown.

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Pour the turkey stock into the pan and turn the two burners on medium-high heat.

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Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes.

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Warm the oil in a Dutch oven or large casserole over medium-high heat.

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Bring the liquid to a boil over medium-high heat and cook 1 to 2 minutes, until it reduces by half.

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In a large, heavy skillet, warm the oil over medium-high heat.

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Heat 1 tablespoon of the butter with the remaining 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat until the butter melts and sizzles.

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Place a deep, large, heavy skillet over medium-high heat.

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Heat oil in a large skillet over medium-high heat.

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Turn up the heat to medium-high and toss in the chard leaves.

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Toss in the chard stems and the onion, turn the heat up to medium-high, and stir-fry for about 5 minutes.

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Heat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash.

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