Friday, July 9, 2010

Sauteed Swiss Chard with Parmesan Cheese

This is only the second time I have cooked with Swiss chard. The last time it was creamed and amazing. This time I wanted something a little lighter. Overall, I am a fan of the chard. It is a substantial leafy green and holds up well to the "wilting process." It doesn't become what my husband calls "slimy." I wouldn't say that this dish is amazing, but I liked it. And I felt like I was eating some healthy greens.

Sauteed Swiss Chard with Parmesan Cheese

2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Source: All Recipes

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