In a large sauté pan over medium heat, combine coconut oil, onions, and garlic and sauté until the onions are slightly browned.
Add the chopped chard on top of the onions and garlic. Turn heat to medium-low. Cover with a lid, let the chard wilt, and then stir the wilted chard into the onions and garlic to combine.
Serve as is, or I like to add a drizzle of olive oil and a splash of apple cider vinegar or red wine vinegar for a little extra zip.