1 small bunch Swiss chard ((about ½ pound), stems cut into 1-inch pieces, leaves cut into 1-inch strips)
3 sprigs fresh thyme
3 tbsp unsalted butter
2 tbsp maple syrup
In a large, heavy pot over medium-high heat, cover turnips, beets, and carrots with 2 inches water and bring to a boil. Reduce heat and simmer until vegetables are fork-tender, checking frequently after 15 minutes, as the vegetables will likely be ready at different times. Transfer vegetables to a paper towel-lined baking sheet and let cool.
Preheat oven to 200°F. Meanwhile, using the bottom of a glass or small pan, gently smash vegetables. Heat oil in a 12-inch cast-iron skillet over medium heat. Working in batches, fry the vegetables, flipping once, until brown and crisp, 5 to 7 minutes. Transfer to paper towel-lined baking sheet and season with salt and pepper; keep warm in oven while remaining vegetables cook.
Carefully drain off all but 2 tablespoons oil and return pan to medium heat. Add onion, garlic, and Swiss chard stems and cook, stirring occasionally, until onions and garlic are light golden brown, 2 to 3 minutes. Add Swiss chard leaves and thyme and cook, stirring frequently, until leaves are wilted, about 3 minutes. Season to taste with salt and pepper, then push greens mixture to one side of pan. Add butter to skillet; once it heats up and begins to foam, spoon it over greens mixture, tossing to combine. Arrange reserved root vegetables on a serving platter. Top with sautéed greens and spoon any remaining butter over top. Drizzle with maple syrup and serve immediately.
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