Sauteed Swiss Chard

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Yummy and very easy to make-- using the stems is a great idea and gives the dish more texture and flavor than using leaves alone. I used 1T butter and 1 T olive oil for the first saute. Sprinkled with an orange champagne vinegar that I had on hand -- it was DELICIOUS! I liked the bit of sweet in the vinegar -- apple cider or balsamic vinegar would probably work well, too.

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This recipe is fantastic. The flavors were inclusive and quick to fix. I highly recommend this recipe. I will make this again.

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I used this recipe the first time I tried swiss chard. I cooked it for my family & we all agreed it is very yummy. It tastes like a blend of spinach & celery, so if you like those two vegetables, you will really enjoy it. A great side item!