Begin by cutting up the chard. Slice the stem into 1/2-inch pieces. Cut the leaves in half lengthwise and then cut into 1-inch strips.
Bring a medium non-stick skillet up to heat over medium. Add in the ghee and chili flakes followed by the chard in batches. Once the first batch has wilted add another, you should have about 3 batches.
Cook for 15 minutes on medium low until wilted and soft. If the pan gets too dry turn down the heat and add a few tbsp. of water. Season with salt and pepper. Serve.
Recipe Courtesy of Megan Mitchell