Sauteed Swiss Chard

Sauteed Swiss Chard
Original recipe found here


INGREDIENTS:

• 3 pound green Swiss chard (about 2 large bunches)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 medium onions, halved lengthwise and thinly sliced
• 2 garlic cloves, finely chopped
• kosher salt 
• fresh ground black pepper
• balsamic vinaigrette dressing

DIRECTIONS:

1. Wash the chard thoroughly under cold water and pat dry with paper towels.  
2. Cut stems and center ribs from chard, discarding any tough portions.  Cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
3. Heat oil and butter in a large heavy pot over medium heat until foam subsides.  Add onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. 
4. (I skipped this step because the stems can be somewhat bitter.  If you choose to make it as I did, omit the stems, and prepare them at a later time as you would asparagus.)  Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes.
5. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes.  Add a splash of balsamic vinaigrette to deglaze the pot.
6. Transfer with a slotted spoon to a serving bowl.

-Derek