Sauteed Swiss Chard with Parmesan (… or not) | Forward! Life Awaits.
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Melt butter and olive oil together in skillet over medium-high heat. Stir in the garlic and onion, and cook for 20 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 till wilted (takes about 30 seconds. Too long = slimy!). Finally, stir in lemon juice and cheese; season to taste with salt if needed.
Hubby and I decided it would be excellent to add chicken (Cut into 1 inch pieces). My mamma-in-law and I discussed doing that the first time, but wanted to try the recipe on its own first. We put the chicken in before the onions and garlic and cooked it most of the way first (with a touch extra oil and butter). After that, we followed the recipe (but added a little more wine and cooked it a touch longer). It was amazing over rice.
Sadly, no pics this time. You will just have to trust that it was delish. I might put a little less lemon, just for my own taste.
Recipe mostly from allrecipes.com, given to me by a lovely vendor at the farmer’s market two weeks ago.
Artist, critic, friend, and rambly-ponderer.
This entry was posted in Experimental Cooking, Recipes, Uncategorized and tagged butter, cheese, chicken, delicious, easy, feta, food, garlic, lemon jice, olive oil, onion, parmesan, parmesan cheese, quick, quick and easy, rainbow chard, Recipe, Recipes, red onion, Swiss Chard, tasty, white wine. Bookmark the permalink.