Sautéed Swiss Chard with Grana

Nutty Grana cheese 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 Swiss chard
3 tablespoons unsalted butter
½ cup grated Grana-style cheese
Sea salt

1. Pull chard leaves from the ribs; tear leaves into large chunks. Wash the leaves and cook until tender in a large pot of well-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 Grana-style cheese. Serve warm.

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