Tear the leaves away from the stems and center ribs. Chop them coarsely and place them in a bowl., Cut them into 2-3 inch (5-7.6 cm) pieces., butter and 2 tbsp. olive oil in a large skillet. Melt them over medium-high heat and wait for the butter to melt completely., minced garlic and 1/2 diced small red onion. Cook them together for at least 20 seconds, until the mixture is fragrant., Simmer the stems for 5 minutes or until they begin to soften., Cook the chard until the leaves are wilted, at least another 3 minutes. Turn off the heat and place the chard into a bowl., fresh lemon juice and 2 tbsp grated Parmesan cheese. Mix the chard until you've distributed the lemon juice and Parmesan cheese. Season to taste with salt., Place the chard on a serving dish and enjoy it as a side dish.
Remove the leaves from the Swiss chard.
Chop the stems and center ribs of the chard.
Melt 2 tbsp.
Stir in 1 tbsp.
Add the chard stems and 1/2 cup dry white wine to the mixture.
Stir in the leaves.
Stir in 1 tbsp.
Serve the chard.
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