Swiss Chard With Scallions
- 2 large bunches Swiss chard, with stems, washed
- 6 tablespoons butter or olive oil, or to taste
- 2 bunches scallions, cut into quarter-inch lengths
- Salt and black pepper, to taste
- Cut the Swiss chard into large pieces, plunge it into boiling water and cook it until the stems are just tender.
- Drain, shock under cold water and drain again.
- Squeeze out as much water as possible.
- Put the chard on a board and chop it up with a large knife.
- Melt the butter or olive oil in a deep pot.
- Add the scallions and cook them over moderate heat until just tender.
- Add the chopped chard, toss well, season to taste and serve.
swiss chard, butter, bunches scallions, salt
Taken from cooking.nytimes.com/recipes/764 (may not work)