Sautéed Swiss Chard with Parmesan Cheese

Serves: 4


3 tablespoons butter

2 tablespoons olive oil

1 tablespoon minced garlic

1/2 small red onion, chopped

1 bunch Swiss chard, pull off leaves, discard stems

1/2 cup dry white wine

2 tablespoons lemon juice

3 tablespoons Parmesan cheese

Salt to taste


Melt butter and olive oil together in a large skillet. Cook over medium high heat and stir in the garlic and onion. Cook until it is fragrant and the onions are clear.

Add the chard and white wine. Cook about five minutes more or until the chard is wilted and tender. Stir in the lemon juice and sprinkle with the Parmesan cheese.

Serve hot with corn bread.

Popular vegetable substitutions include: Rainbow Chard

Recipe by Jane Cline Kabler.