1/2 teaspoon salt
2 pounds Swiss chard
6 teaspoons melted butter
1/8 teaspoon pepper
2 tablespoons vinegar (apple cider vinegar) or
2 tablespoons lemon juice
Rinse chard, separate stems from leaves and discard stems. Cut leaves into one inch strips.
Add teaspoons of the butter to a sauté pan and add leaves. Toss leaves around and cook until wilted and tender. Add remaining butter and pepper.
Serve with a drizzle of vinegar or lemon juice. Add more salt if necessary.
Recipe by Jane Cline Kabler.