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Makes 8 (side dish) servings

This is a great recipe – we learn how to use both the chard stems and ribs, which might otherwise be throw out.


  • 2 large bunches of Swiss chard
  • 2 T olive oil
  • 2 T butter
  • 2 onions, thinly sliced
  • 2 garlic cloves, finely chopped
  • Salt and pepper to taste


  1. Cut the stems and center ribs from the chard, discarding any very tough portions, and cut crosswise into 2-inch pieces. Stack the chard leaves and roll up lengthwise into cylinders. Cut the cylinders crosswise to make 1-inch-wide strips.
  2. Heat the oil and butter in a large heavy pot over medium heat. Cook the onions and garlic covered, stirring occasionally, until the onions begin to soften, about 8 minutes.
  3. Add the chard stems and ribs, salt and pepper and cook covered, stirring occasionally, until stems are just tender, about 10 minutes.
  4. Add the chard leaves in batches, stirring until wilted before adding the next batch. Cook covered, stirring occasionally until tender, about 4 to 6 minutes. Transfer with a slotted spoon into a serving dish.