Tuesday : Chard and beef

Another improv to use the big bag of chard greens in the fridge:
Brown some seasoned ground beef, then remove it from the pan. Add some olive oil if needed, then cook a diced onion and some finely chopped garlic until they start to soften. Add chard greens (torn into pieces) and a pinch of salt and cook until they start to wilt. Add a bit of savory and marjoram and cook a bit longer. A couple of minutes before serving, add back the ground beef.

To go along with the greens and meat we had some pan browned cauliflower and a big green salad.