Sauteed Rainbow Chard With Parmesan & Pine Nuts

1. 1

   Heat the oil & butter in a large skillet over medium-high heat

2. 2

   Stir in the onion and garlic, cooking just until fragrant. Approximately 30 seconds.

3. 3

   Add the chopped stems and ribs along with the white wine and simmer until stems start to soften, about 5 minutes.

4. 4

   Stir in chard leaves and cook until just wilted.

5. 5

   Finally, add lemon juice, parmesan cheese and pine nuts. You can season with salt if still needed after adding the parmesan cheese.

* Per serving · 4 servings · Values may vary.

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