Sautéed Swiss Chard

Serves: 4-6


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.

Popular vegetable substitutions include: Rainbow Chard

Recipe by Jane Cline Kabler.