Fresh, young stalks can be used raw in salads, while older, larger stalks are best served cooked or sautéed. The bitterness will fade with cooking.
Chard is a spring harvest plant and is one of the more hardy leafy greens, with a harvest season typically lasting longer than kale, spinach or baby greens.
Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1/2 cup dry white wine
1 Tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
1 bunchSwiss chard, stems & center ribs cut out & chopped together, leaves coarsely chopped separately
salt to taste
Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1/2 cup dry white wine
1 Tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
1 bunchSwiss chard, stems & center ribs cut out & chopped together, leaves coarsely chopped separately
salt to taste
Directions:
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.
