Everybody seems to like this old-fashioned favorite!
-Heat the following together:
1/4 cup cream
1 clove of finely chopped garlic
-Until fine bubbles form on the surface and then set it aside.
-Wash a bunch of rainbow chard.
-Chop it up stems and all and cook it over medium heat in a saucepan until it wilts, adding a few drops of water if necessary.
-Squeeze out excess moisture with the back of a spoon and chop the chard finely.
-Melt 3 TBS butter in a skillet.
-Add the chard and cook until the pan is dry.
-Pour the cream into the pan and simmer until it thickens slightly.
-Season with some freshly ground nutmeg, sea salt and black pepper.