Ingredients
- tbsp butter
- tbsp olive oil
- tbsp minced garlic
- /2 small red onion, diced
- bunch Swiss chard, stems and ribs chopped, leaves coarsely chopped
- /2 cup dry white wine
- tbsp fresh lemon juice
- tbsp freshly grated Parmesan cheese
- salt to taste
Instructions
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Step 1
Start by separating the Swiss chard stems from the leaves. Chop the stems into small, bite-sized pieces and coarsely chop the leaves. Keep them separate—this ensures both cook to perfection. In a large skillet, melt butter with olive oil over medium-high heat. Once shimmering, add minced garlic and diced red onion. Cook for just 30 seconds, stirring constantly to avoid burning. Next, add the chard stems and pour in the dry white wine. Let everything simmer until the stems begin to soften, about 5 minutes. Now, add the chard leaves a handful at a time, stirring gently as they wilt. This quick process takes only a couple of minutes. When all the leaves are tender, remove the skillet from the heat. Stir in the fresh lemon juice and grated Parmesan cheese, letting the cheese melt slightly into the vegetables. I always like to taste at this point and adjust with a little salt if needed. The dish is ready to serve, bright and savory, perfect alongside any main course.