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.

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

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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