1 bunch chard
1 bunch green garlic
1 to 2 tablespoons olive oil
1/8 teaspoon sea salt (plus more to taste)
2 slices prosciutto or cooked bacon*
Dash freshly ground black pepper
A squeeze of lemon juice

Cut out the thick stems from the chard greens. Reserve the stalks for another use.

Rinse the leaves clean of any dirt or grit in cool running water. Shake off any excess water. Lay the leaves in a stack and cut them into thin ribbons. Set aside.

Finely chop the green garlic. Also finely chop the prosciutto or bacon.

Heat a large frying pan (with a fitting lid) over medium-high heat. Add the oil. Swirl the pan so the oil coats the bottom of the pan. When the oil is hot, add the green garlic and salt. Cook, stirring, until the green garlic is wilted, about 1 minute.

Add the prosciutto/bacon and cook, stirring, until it loses its bright pink tone, about 1 minute.

Add the greens (they should still have a bit of water clinging to them, which is a good thing) and stir to combine them with the green garlic and prosciutto. There should be a bit of water on the bottom of the pan — if there isn’t, add a tablespoon or so. Cover, reduce heat to medium low and cook until the greens are well wilted, about 3 minutes. Stir again, cover, and cook until the greens are tender about 3 minutes.

Add salt, pepper, and lemon juice to taste, as you like. Serve hot or warm.

*Feel free to use a slice of bacon instead of prosciutto; you’ll just need to cook it before anything else. Depending on how much fat it renders, you can use the bacon fat instead of the cooking oil for greens with tons of flavor!