Buttered Chard With Parmesan
Preparation Time: 10 minutes
Cooking Time: 6 minutes
1 bunch chard
3 Tbsp. Butter
2 clove garlic, minced
Sea salt and fresh ground pepper
Wash chard and drain. Trim leaves away from ribs.
Place leaves in a large pot with just water clinging to them. Cover the pot and set it over medium heat. Steam until the leaves wilt, about 3 to 5 minutes; uncover the pot once or twice during cooking and toss the leaves with tongs to make sure they wilt evenly. Cool the leaves in a colander under cold running water to stop the cooking. When cool, squeeze the leaves between your palms to release excess moisture. Chop coarsely.
Melt the butter in a saucepan over moderately low heat. Add the garlic and saute until fragrant, about 1 minute. Add the chard and sea salt and pepper to taste (don't add too much salt since the Parmesan is salty). Toss to coat the leaves with butter and cook until heated through. Transfer to a warm serving bowl or platter. Grate Parmesan thickly over the surface. Serves 4.
Source: Fletcher, More Vegetables Please.