2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red (or white) onion (or scallions) diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/4 to 1/2 cup dry white wine (or dash or two of vinegar)
1 tablespoon fresh lemon juice
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)
Melt butter and olive oil together in a large skillet over medium-high heat.
Stir in the garlic and onion, and cook for 30 seconds until fragrant.
Add the chard stems and the white wine (or dash of vinegar).
Simmer until the stems begin to soften, about 5 minutes.
Stir in the chard leaves, and cook until wilted.
Finally, stir in lemon juice and Parmesan cheese; season to taste with salt.
Cook Time: about 15 minutes
Cook Time: 40-45 Minutes
Cook Time: about 15 Minutes
1. Rinse Swiss chard; shake to remove excess moisture, but do not pat dry.
2. Cut leaves from stalks; discard or reserve stalks for a later use. Very coarsely chop leaves. Set aside.
3. Place pine nuts in 12-inch skillet; cook over medium heat for 2 to 4 minutes or until
lightly browned, stirring constantly. Remove from skillet; set aside.
4. Add oil to same skillet; heat over medium heat until hot. Add garlic; cook and stir
30 seconds. Add chopped chard; cover and cook 3 to 4 minutes or until chard begins
5. Stir in pine nuts, raisins, salt and pepper. With slotted spoon, place chard mixture
in serving bowl.