Sauteed Swiss Chard with Parmesan 

This easy recipe comes highly recommended by CSA member Sandy G. from Tewksbury.  Thanks, Sandy!  From



  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 Tablespoon minced garlic (or try 2 Tablespoons minced garlic scape)
  • 1/2 small red onion, diced
  • 1 bunch rainbow swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately.
  • 1/2 cup dry white wine
  • 1 Tablespoon fresh lemon juice, or to taste
  • 2 Tablespoons freshly grated parmesan cheese
  • salt & pepper to taste



  1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
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