2 tablespoons butter

2 tablespoons olive oil

1 tablespoon minced garlic

1/2 medium onion, chopped

1 bunch swiss chard, stems and center ribs cut out and chopped together, leaves coarsely torn separately

1/2 cup dry white wine

1 tablespoon fresh lemon juice

2 tablespoons freshly grated parmesanĀ 



Melt butter and olive oil in a large skillet over medium heat.

Stir in the garlic an onion, cook 30-60 seconds.

Add chard stems and white wine. Simmer until the stems begin to soften, between 5-7 minutes.

Stir in chard leaves until they wilt (1-2 minutes).

Stir in lemon juice, Parmesan and season to taste with salt.