Adapted from Recipes from a Kitchen Garden by Shepherd and Raboff
Here we are once again, anxiously awaiting our first pick up. I think you could substitute the chard for any one of your favorite braising greens or a combination of all of them! If you use kale or collards you may want to extend the cooking time a bit.
1 bunch Swiss Chard
2 stalks green garlic, chopped
6 scallions, thinly sliced
2 tablespoons chopped fresh parsley
1/4 cup chopped basil
1/4 cup chopped prosciutto or ham
2 Tablespoons Parmesan Cheese
salt and pepper to taste
garnish: toasted pine nuts or walnuts
Trim the chard and coarsely chop.
In a large, deep skillet heat olive oil, add garlic and scallions and sauté until softened and fragrant, 2 to 3 minutes. Add chard, parsley, basil, nutmeg, prosciutto or ham and mix well together. Cover the skillet and cook over medium heat until tender and wilted, 3 to 5 minutes. Mix in Parmesan Cheese and then add salt and pepper to taste. Serve garnished with pine nuts or walnuts.