Chard and Egg Stir-fry

• 10 large chard or spinach leaves
• 2 tablespoons salted butter
• 2

Cut the chard into strips and heat a saucepan of water to just below boiling. Add the chard to the pan and cook for 3 minutes, then drain and set aside. If using spinach instead of chard, shred the leaves but do not blanch in boiling water.

Melt the butter in a large saucepan over medium heat. Add the tomatoes, onion, peppers, and garlic and cook, stirring occasionally, for 3 minutes. A