In my last blog entry, I wrote about buying beets from Farmer’s market. In that recipe, I used just the root part. In this recipe, I’m using the rest of the beets: the stems and leaves. Nothing goes to waste! You may have seen this in your local megamart as Swiss chard.
This recipe is very versatile in terms of what vegetable you use. It’s a nice quick and easy way to get a side dish in with your main entrée, whatever that may be.
2 tablespoons butter
2 tablespoons olive oil
1 minced garlic
1 bunch Swiss chard
1/2 cup dry vermouth (or white wine)
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
- Parmesan cheese is salty already so try not to add too much salt in the cooking process
- It probably would have been better to cook the stems first then the leaves as the stems will take longer to cook. The leaves wilt almost right away and will be overcooked when added in with the stems.
- I use vermouth rather than white wine. This is just a personal preference because I like the flavor more than any white wine I’ve tried before.