Sauteed Swiss Chard Printable Recipe
This recipe for sauteed Swiss chard combines garlic and onions with Chardonnay wine for a refreshing side dish.
Be sure to cook the stems before adding the leaves since they take a bit longer to soften.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1/2 small onion, diced
- 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
- 1/2 cup Chardonnay wine
- 1 tablespoon fresh lemon juice
- Zest of 1/2 lemon
- 2 tablespoons freshly grated Parmesan cheese
- Kosher salt to taste
- Cracked black pepper
- Melt the 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 the onion is translucent and fragrant. Add the chard stems and the Chardonnay wine. Simmer until the stems begin to soften, about 5 minutes.
- Stir in the chard leaves, and cook until the leaves have wilted.
- Stir in the lemon juice and Parmesan cheese; season to taste with Kosher salt and pepper if necessary.
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