Sauteed Swiss Chard With Parmesan Cheese
photo by Karen Elizabeth
- Ready In:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1⁄2 medium onion, chopped
- 1 bunch swiss chard, stems and center ribs cut out and chopped together, leaves coarsely torn separately
- 1⁄2 cup dry white wine
- 1 tablespoon fresh lemon juice
- 2 tablespoons freshly grated parmesan cheese
- Melt butter and olive oil in a large skillet over medium heat.
- Stir in the garlic an onion, cook 30-60 seconds.
- Add chard stems and white wine. Simmer until the stems begin to soften, between 5-7 minutes.
- Stir in chard leaves until they wilt (1-2 minutes).
- Stir in lemon juice, Parmesan and season to taste with salt.
Questions & Replies
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Very easy to make, lots of flavour, we enjoyed this. I did play with it a little since I had veggies to use up, I added a small sliced zucchini and some sliced mushrooms, and then I tossed the whole lot with penne and served with parmesan. This made an excellent supper dish and I hope you will forgive me for experimenting a bit! Made for PAC Spring 2012
The squash did not cook in the time suggested and it was a real pain to scoop out the squash without demolishing the shell. I ended up scooping all the squash out, mixing with ingredients and cooking in a buttered baking dish. The flavor was good so I will make this again, but will peel and cube the squash before baking it at 400 for 45 minutes.