For a little less heat omit the chilies or mustard seeds.
2 tablespoons ghee or oil of choice
1 bunch scallions, coarsely chopped
½ teaspoon crushed red pepper flakes
2 small bulbs of green garlic, finely chopped
2 teaspoons yellow mustard seeds
2 bunches chard, stems cut off and chopped finely, leaves cut into bite-sized pieces
sea salt and fresh cracked black pepper
1. Heat ghee or oil in a large skillet over medium-high heat. Add scallions, chilies, mustard seeds, and garlic. Cook, stirring often, until garlic begins to brown and the mustard seeds begin to pop, about 1 minute. Add chard to the skillet by handful, allowing it to wilt between additions.
2. Cook, tossing often, until chard is tender, about 5-8 minutes. Season with sea salt and pepper to taste.