This is a super-simple easy spring dish using onion tops, chive tops and fresh chard. (And in case you want to know more about chard, here are some previously published fall recipes.)
Bunch of chard
1 or 2 large onion tops, or a bunch of small tops
Chives with blossoms
Cut the stems of the chard and then slice into half-inch pieces. Then slice your onion tops into rings about the same size. Heat the olive oil in a skillet and add the onion tops and chard stems.
Then roll the chard stems like a cigar and slice into half-inch, or inch wide slices. Add to the pan after the stems and onions cook for 2-5 minutes. When the leaves cook down (this happens fast) add a splash of orange juice and a dash of tamari (or soy sauce). Add pepper to taste. Top with chive blossoms for a festive plate. You can eat them. Some people like them, some don’t!
Serve over rice and enjoy!