Ryan's grandmother gave us all kinds of goodies out of her garden.
I just LOVE fresh picked vegetables and fruit!
2 T butter
2 T olive oil
1 T minced garlic
1/2 small red onion, chopped
1 bunch Swiss chard, stems and center ribs cut out and chopped together,
leaves coarsely chopped separately
1/2 C dry white wine (Trader Joe's "Two Buck Chuck")
1 T fresh lemon or orange juice
2 T freshly grated Parmesan cheese
Melt butter and olive oil together in a large skillet or Dutch oven over medium high heat. Stir in the garlic and onion and cook for 30 seconds. Add chard stems and white wine. Simmer until stems begin to soften, about 5 minutes. Stir in chard leave and cook until wilted. Stir in juice and cheese.