- Swiss Chard (Chopped in 1/4" strips. You  have the option to remove the stem, we prefer to keep it in as it adds some nice colour.)
- 1 clove of garlic (minced or grated with a microplane)
- Oil of your choice (We often use sunflower oil or lard)
- Salt

1. Heat the oil and garlic in a dutch oven over medium heat
2. Cook garlic until golden brown then add swiss chard
3. Stir frequently until the chard is slightly wilted on all sides and then increase temperature to evaporate the bulk of the water from the leaves (30 seconds)
4. Transfer to a bowl, salt and toss 

- 1 cup sour cream 
- 3 table spoons apple cider vinegar 
- 1 teaspoon sugar 
- 1/4 cup minced fresh dill
- Salt and ground black pepper
- 3 medium cucumbers (about 1.5 pounds)
- One handful of baby kale (if using full size kale chop coarsly)
- 1/2 cup minced scallions (or red onion) 

**Depending on what type of cucumber you are using you may want to remove the seeds. If the salad will be sitting for some time before serving it you may also want to reduce the amount of water from the cucumber by salting and draining)