Inspired by epicurious.com
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
- 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.
- 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.
- Add the chard stems and ribs, salt and pepper and cook covered, stirring occasionally, until stems are just tender, about 10 minutes.
- 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.