Sauteed Swiss Chard with Parmesan Cheese

LSU Dining

2 tablespoons butter

2 tablespoons olive oil

1 tablespoon minced garlic

½ small red onion, diced

1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

½ cup dry white wine

1 tablespoon fresh lemon juice, or to taste

2 tablespoons freshly grated Parmesan cheese

Salt to taste (optional)

Loved all the different colors in the chard stems. So cheerful!

This wine did the job quite nicely.

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.

So many textures and flavors in one dish!

Served up with a Tom Robbins-inspired tomato sandwich.

My Rating: 5/5 "Can't say enough good things about this, but at the same time words don't really convey how good it is. It is imperative that you try it - how's that for a description?"