Rainbow Swiss Chard with Parmesan

Nutty parmesan and rich butter add nuanced flavor to Swiss chard in this easy stovetop recipe from The Art of Simple Food by Alice Waters.

Ingredients:
1½ pounds fresh rainbow Swiss chard
3 tablespoons unsalted butter
½ cup grated Parmigiano-Reggiano cheese
Sea salt

Method:
1. Pull chard leaves from the ribs (save ribs for another purpose); tear leaves into large chunks. Wash the leaves and cook until tender in a large pot of salted water, about 4 minutes or so.

2. Drain the leaves and cool, then squeeze out most of the water out and coarsely chop.

3. Melt the butter in a heavy sauce pan over medium heat. Add the chopped chard and salt to taste. Heat through and add a generous amount of Parmigiano-Reggiano cheese. Serve warm.

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