Ingredients: chard, clarified butter, garlic, ginger, hot peppers, salt
Note: You need a lot of chard for this recipe: for 2 adults, the uncooked and sliced chard should fill a 5-qt pot. It will cook down a lot.
Preparing: Cook finely sliced chard until it is wilted and you are able to mash it with a potato masher. Clarify your butter (heat butter, let the milk solids fall to the bottom, and cook with the "clarified" butter left on top). Add equal parts finely diced garlic, finely diced ginger, finely diced hot peppers to the clarified butter (the more you add, the more flavorful your chard... to feed 2, use at least 8 cloves of garlic). Add the mashed chard and mix.
Eating: Serve with rice or naan.
Dish history: While in Buenos Aires, we saw a story about a temple in India that serves lunch to 10,000 people a day (!) and this was the simple recipe they profiled that day. We made it on the farm all the time when we harvested an abundance of chard.