It's not like I don't have cookbooks. I have been given them as gifts. I have inherited them from my mother and grandmother. And I have this perverse joy in clipping and saving recipes out of who knows what attempt at being a ' someday I will learn to cook ' cook. I am flabbergasted when something actually turns out okay.
Miracles do happen.
These are recipes, from writers who would rather be writing and reading instead of burning something on the stove. Sprinkle with McCormicks Herb and garlic seasoning to taste. In same skillet cook onion in reserved drippings till tender but not brown. Cook and stir till thickened and bubbly. Pour hot mixture over chard, tossing to coat.