Sautéed Swiss Chard with Onions
| dish: side|
season: summer, fall
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 1-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy pot over medium heat, then cook onions and garlic with a pinch of salt and pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl. Add salt and pepper as desired.
Adapted from Gourmet, November 2007, by Gina Marie Miraglia Eriquez