Sautéed Rainbow Chard with Garlic Flowers and Dill

-Remove the stems from a bunch of rainbow chard and slice the stems into small pieces.

-Sauté them in a TBS of olive oil or butter, with a handful of finely chopped garlic flowers.

-After a few minutes, chop and add the chard leaves, cooking until the leaves are thoroughly wilted. -Finely chop and add a few TBS of fresh dill and some salt and freshly ground black pepper.