3 pounds Swiss chard
2 tablespoons olive oil
4 tablespoons butter
2 medium onions, chopped
2 garlic cloves, finely chopped
Discard stems from the chard. Cut chard into thin strips and then chop.
Heat olive oil and butter in a heavy large skillet. Add onions and garlic and one teaspoon of salt and 1/2 teaspoon of pepper. Stir occasionally and cook until the onions are clear.
Add chard and cook until wilted. Serve with red wine vinegar on the side or lemon juice.
Recipe by Jane Cline Kabler.