Yummy Rainbow Swiss Chard

I don't like vegetables very much, but this is good, especially in this recipe.

First, some information about chard. It goes by many names: silverbeet, mangold, swiss chard, rainbow chard, perpetual spinach, among others. It is actually related to beets.

Nutritionally, it is very healthy, although it is high in sodium. One cup of cooked chard contains Thiamin, Folate, Phosphorus and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Potassium, Copper and Manganese. (Source: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2400/2)

My mom made this version from our bi-weekly Farm Fresh to You produce box, which contained the recipe. I like it with extra lemon juice; it makes it taste even better!

Sauteed Chard, Stems and All!

2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine (or chicken or vegetable broth)
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese (optional)
Salt to taste (optional)

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. Serves 4.

Enjoy your chard!