6 stalks Swiss chard (rainbow chard, often called Neon Lights, is beautiful in this recipe)
1 T. olive oil
1 tsp. butter
¼ cup onion, chopped
¼ cup dry white wine
Salt and pepper to taste
1 roma tomato, diced (optional)
4 T. Parmesan cheese, shredded (or to taste)
Clean and separate the Swiss chard stalks from the leaves. Chop the stalks and leaves, keeping them separate.
Add the oil and butter to a sauté pan and heat on medium. Add the onion and stalks of chard and sauté, stirring occasionally, for about 4 minutes. Add the wine, chopped leaves, salt and pepper and continue cooking, stirring occasionally, for another 3 minutes. Remove from the heat.
Sprinkle the diced tomatoes if using and the Parmesan cheese over the top. Cover the pan and allow the chard to rest for a minute or two so the Parmesan cheese melts a bit.
Serves 4.