How could I ever resist these colors? I love Swiss chard! I think a lot of people are a bit intimidated by how to cook it but after reading this recipe hopefully you will love it as much as we do! Plus that color… talk about eating the rainbow!
1 bunch of rainbow or green Swiss chard (washed with the very ends of each stalk removed)
1 pat of butter
Salt and pepper to taste
Heat a pat of butter in a heavy sauté pan over low to medium heat. In the meantime, cut the celery-like stalk into smaller pieces (about 1.5 inch). Add that to the sauté pan to cook. While cooking, chop up the green leafy tops. Then add that to the sauté pan and cover. The greens will wilt down. Season with salt and pepper and transfer to a serving bowl. Serve hot.