Author Notes
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
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Ingredients
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3 tablespoons
Olive Oil
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1 tablespoon
Butter
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1
Small Red Onion
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3
Cloves of Garlic, minced
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1/2 cup
White wine
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1
bunch rainbow swiss chard, stems & center ribs cut out and reserved. Roughly chop swiss chard leaves
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1 tablespoon
Fresh lemon juice (or to taste)
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1/4 cup
Freshly grated parmesan cheese
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3 tablespoons
toasted pine nuts (can sub other nuts - I like almonds)
Directions
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Heat the oil & butter in a large skillet over medium-high heat
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Stir in the onion and garlic, cooking just until fragrant. Approximately 30 seconds.
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Add the chopped stems and ribs along with the white wine and simmer until stems start to soften, about 5 minutes.
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Stir in chard leaves and cook until just wilted.
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Finally, add lemon juice, parmesan cheese and pine nuts. You can season with salt if still needed after adding the parmesan cheese.
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