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Sautéed Swiss Chard

Yield Makes 8 servings


  • 3 pounds Swiss chard (about 4 bunches)
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 5 shallots, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground pepper

How to Make It

  1. Cut large stems from chard, and slice the stems; set aside. Stack chard leaves, and roll into cylinders. Cut cylinders crosswise to make 1-inch strips; set aside.

  2. Heat butter and oil in a large Dutch oven. Add shallots and garlic; sauté for 3 minutes. Add chard stems, and sauté for 2 minutes. Gradually add chard leaves, and sauté for 5 minutes or until tender. Stir in salt and pepper.