Sautéed Swiss Chard with Parmesan Cheese




2 T. butter

2 T. olive oil

1 minced garlic clove

1/2 small red onion, diced

1 bunch Northern Lights Swiss Chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

1/2 cup cooking white wine

1 T. lemon juice, or to taste

2 T. freshly grated Parmesan cheese


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 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. The amount of chard will shrink. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if desired.