Sautéed Swiss Chard with Onions

Here’s a little secret: I didn’t actually cook this dish. My better half did.
(And all without supervision in the kitchen!)
I have to say, he really did a fantastic job with this classic preparation of swiss chard. Having not looked at the recipe thoroughly beforehand, I was blown away not only by the tender and velvety richness of these greens, but also by Habanero’s latent ability to cook. (Later on, upon closer reading, I noticed the two tablespoons of butter – not to mention the two tablespoons of olive oil – in the recipe, and I began to understand why we devoured most of this dish in one sitting.)
I smell a chef in the making… and I plan on reaping the benefits!

We actually accumulated two week’s worth of chard – so many CSA vegetables, so little time – and didn’t need to halve this recipe (from epicurious.com).
- 3 lbs green Swiss chard (obviously, we used the colored variety – whatever!)
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 2 medium onions, halved lengthwise and thinly sliced
- 2 garlic cloves, finely chopped
Cut 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 crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with ½ tsp salt and ¼ tsp pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, ½ tsp salt, and ¼ tsp pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.
- 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













