Swiss chard with garlic and ginger.
3tbs garlic minced (one big bulb or two small)
1/4 cup minced fresh ginger
2tbs soy sauce
1tsp secret T.O.N. yellow curry spice blend
3tbs ghee (clarified butter)
1 bunch chard
2 dried chilies
To start mince your garlic, dried chilies, and peel/mince your ginger.
Melt the ghee with the soy sauce in a large skillet.
Fry the ginger, garlic, and chilies with the curry for about a minute
Cut your chard longways into one inch strips, wash and while still semi-wet throw it in. The extra moisture helps keep it from burning.
Cook until 98% of the moisture has boiled off and the red stalks are tender.
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