CSA Week 5: Swiss Chard

We're already a 1/4 of the way through our CSA! Summer is just flying by.

This week we got lots of great goodies... sweet corn, Swiss chard, kale, peas, beans and more summer squash. Delish! I've never cooked with Swiss chard, so I thought we'd give this recipe a try.

Sauteed Swiss Chard with Parmesan Cheese

2 T. butter
2 T. olive oil
1 T. garlic, minced
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped seperately
1/2 cup dry white wine
1 T. fresh lemon juice
2 T. fresh Parmesan cheese
Salt and pepper, to taste

Melt butter and olive oil in a large skillet over medium-high heat. Add garlic and onion, cook for 30 seconds until fragrant. Add the chard stems and white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, cook just until wilted then remove from heat. Stir in lemon juice and Parmesan cheese. Season with salt and pepper to taste.

Recipe courtesy of All Recipes

Truthfully, this wasn't my favorite dish. The chard stems were a little bitter, and the parmesan and wine over-powered the fresh flavor of the greens. I like to taste the veggies I'm cooking with, especially when they come freshly harvested from a farm 30 minutes away.