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Sauteed Swiss Chard with Parmesan Cheese
April 28, 2008

This recipe is great--it's almost impossible to mess up. I have never had red onion when I made this, so I have used yellow and even frozen pre-chopped onion, and both work fine. If you are looking for a little heartier recipe, you can add garbanzo or cannellini beans and even that doesn't mess it up. I have used chicken broth in place of the white wine too. The one tip that I figured out while making it is to cut the chard stems into pretty thin pieces so they will be tender--after the first time I cooked it, when my chard stems turned out a little tough, I started cutting them into 1/4- to 1/8-inch pieces, and that worked a lot better. Rainbow chard makes a really nice presentation, too. This is the first recipe that has ever inspired me to write a review on this site--I never knew my family would eat chard, so that alone makes this recipe a keeper!

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