Peel the garlic clove and chop it into smaller bits but not too finely. Then add the garlic together with the chopped yellow onion and half of the unsalted butter to a large non-stick pan or wok.

Place the pan over medium heat and gently stir fry the garlic and onion for 3 minutes. Then add the bay leaf and a pinch of pepper, salt and nutmeg.

Rinse the swiss chard and chop it into thick and even slices. Add it to the pan.

Stir and let the chard bake for 6 to 8 minutes until softer. Stir regularly. Then add half of the strong mustard and 3 tablespoons of water (or cream if you want to make it extra creamy).

Stir again and bake the chard for another 3 to 5 minutes or until as tender as you like your chards. Then check the seasoning and add extra pepper, salt, nutmeg or mustard to taste if necessary.

Right in the end stir in the rest of the unsalted butter. Make sure it is totally melted. Then transfer the buttery stir fried chard to a clean bowl or plate and serve.