• 1 bag Swiss chard, coarsely chopped
• 1 TBLS + 1 tsp cooking oil
• Salt and pepper to taste
• 1-2 garlic scapes, finely diced
• 1/3 cup heavy cream
• ¼ cup parmesan cheese, finely grated
• 2 tsp dill, chopped
• 2 English muffins, toasted

Heat 1 TBLS oil in skillet and saute until wilted, 3-5 min. In small saucepan heat 1 tsp oil and sauté scapes until softening, 2-3 min on med-low heat. Add cream and cheese and stir until cheese is melted and incorporated into cream. Add dill, stir 1 min. Top English muffins with chard and pour dill sauce over top. Serve hot.