Sauteed Swiss Chard with Parmesan Cheese

Amy and Erik Rasmussen



2 tbsp butter

2 tbsp olive oil

1 tbsp minced garlic

1/2 small red onion, diced

1 bunch Swiss chard, stems and centre ribs removed and chopped, leave coarsely chopped (separate)

1/2 cup dry white wine

1 tbsp fresh lemon juice, or to taste

2 tbsp freshly grated Paremsan cheese

Salt to taste (optional)


  • Heat olive oil and melt butter together in a large skillet over medium-high heat. Stir in the garlic and onion and sautee for approximately 30 seconds (until fragrant)
  • Add the chard stems and the white wine. Simmer until the stems begin to soften (approx 5 minutes)
  • Stir in the chard leaves and cook until wilted. Add lemon juice and Parmesan cheese, season to taste with salt if needed.