Swiss Chard – The Valedictorian Of Vegetables

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   ["1. Clean the Swiss Chard leaves.", "2. Cut the Swiss Chard stems from base and from the leaves. Set the leaves aside for a moment, chop the stems up and throw the stems in a large skillet.", "3. Saute the stems in olive oil, butter, minced garlic and salt for 5 minutes on low heat in the large skillet.", "4. Cut leaves into 1"" strips, add to the stems and cook everything for 5 more minutes at low heat, until leaves are slightly wilted.", "5. Remove from the skillet and add Parmesan cheese to serve.", "Similar to spinach and other greens, Swiss Chard shrinks considerably when cooked.", "The shrinkage was such that it was dwarfed by my David Hendley serving bowl from Old Farmhouse Pottery, but the colors match very well. Next time, buy more Swiss Chard!"]

* Per serving · 4 servings · Values may vary.

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