Butter

I love swiss chard and our local organic box always sends us some in the winter.  My standby is to steam it with butter and garlic, but that's what I do with all green leafy vegetables, and it does get boring after a while.  Enter this recipe from Simply Recipes (courtesy of Punchfork).  It's basically the same, but pan fried instead of steamed.  Gives it a nicer texture.  I kept the crushed peppers on the side because Yelena hates 'em but I love 'em.