This delicious dish is a crowd pleaser. My 6 year old boy gobbles this up and I cannot be trusted to not eat the whole dish in one sitting! This recipe was inspired by a recipe found on the Epicurious site. —jesse
Small Red Onion
Cloves of Garlic, minced
bunch rainbow swiss chard, stems & center ribs cut out and reserved. Roughly chop swiss chard leaves
Fresh lemon juice (or to taste)
Freshly grated parmesan cheese
toasted pine nuts (can sub other nuts - I like almonds)
In This Recipe
Heat the oil & butter in a large skillet over medium-high heat
Stir in the onion and garlic, cooking just until fragrant. Approximately 30 seconds.
Add the chopped stems and ribs along with the white wine and simmer until stems start to soften, about 5 minutes.
Stir in chard leaves and cook until just wilted.
Finally, add lemon juice, parmesan cheese and pine nuts. You can season with salt if still needed after adding the parmesan cheese.