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swiss chard with parmesan cheese

From Shenandoah Valley Homegrown

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Source: (Entered by Theodora Rezba)
Serves: 4

1 lb swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
2 Tbs butter, local
2 Tbs olive oil
1 Tbs fresh, minced garlic
1/2 small red onion, diced
1/2 cup dry white wine
1 Tbs fresh lemon juice (or to taste)
2 Tbs freshly grated Parmesan cheese
salt, to taste

Step by Step Instructions
  1. 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 the lemon juice and Parmesan cheese, and season to taste with salt if needed.