Sauteed Swiss Chard - 1# bundle Serves 4-6
Rinse chard; cut stalks into 1" pieces and leaves into strips. Coat bottom of large fry pan with equal parts butter and olive oil - approx. 1 TB each. Add any or all of the following (to your liking--I use all): little diced onion, a clove of garlic-minced, a pinch of dill, small pinch of nutmeg and a pinch of any Italian-Style fresh herbs. Cook, covered, until chard leaves are wilted and stalks are beginning to soften, but still have a little crunch to the bite. If desired, splash approx. 1 TB of any salad dressing or vinegarette and stir to coat chard. Non-creamy Italian or Asian dressings work especially well.
You can also cook only the stalk pieces and serve a side salad using the fresh chard greens.
Diced chard is also delicious in an egg and cheese quiche.
Store dry Chard in loosely, sealed plastic bag in refrigerator 3-5 days.
Rinse before using.