My First Time (Cooking Swiss Chard)

I found myself in the Union Square Farmer's Market yesterday afternoon, looking for something new and green to make with dinner. Because it was a rainy day, there weren't many stands open for business. I did, however, manage to find one that caught my eye and was selling some beautiful red-stemmed swiss chard.

Sauteed Swiss Chard with Onions

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

Start by cutting stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders to make 1-inch-wide strips.

Next, heat up your oil and butter over medium heat. Add the garlic, onions, some salt and pepper, and cook until the onion begins to brown, about 8 minutes.

Add the chard leaves in batches, stirring until they wilt before adding the next batch. Cook covered, stirring occasionally, until tender, around 5 minutes.