Sauteed Rainbow Chard With Parmesan & Pine Nuts

• 3 tablespoons Olive Oil
• 1 tablespoon Butter
• 1 Small Red Onion
• 3 Cloves of Garlic, minced
• 1/2 cup White wine
• 1 bunch rainbow swiss chard, stems & center ribs cut out and reserved. Roughly chop swiss chard leaves
• 1 tablespoon Fresh lemon juice (or to taste)
• 1/4 cup Freshly grated parmesan cheese
• 3 tablespoons toasted pine nuts (can sub other nuts - I like almonds)

1. Heat the oil & butter in a large skillet over medium-high heat
2. Stir in the onion and garlic, cooking just until fragrant. Approximately 30 seconds.
3. Add the chopped stems and ribs along with the white wine and simmer until stems start to soften, about 5 minutes.
4. Stir in chard leaves and cook until just wilted.
5. Finally, add lemon juice, parmesan cheese and pine nuts. You can season with salt if still needed after adding the parmesan cheese.

olive oil, butter, red onion, garlic, white wine, swiss chard, lemon juice, freshly grated parmesan cheese, nuts

Taken from food52.com/recipes/25965-sauteed-rainbow-chard-with-parmesan-pine-nuts (may not work)