Wash the chard well, then cut the stems off. Chop the stems and onion about the same size and saute in bacon fat or olive oil until tender. Add in the minced garlic, the roughly chopped leaves, and the lemon juice. Don't drain the chard too well, you want some of the water on the leaves to go in the pan, up to a few tablespoons. Cook, stirring occasionally, until everything is tender. Add a few tablespoons of Parmesan cheese and stir it in.
This is good as a side dish or served over pasta.
By Copasetic 1 from North Royalton, OH
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This would be great to use in an omelet, Barb! As much as I love cooking with olive oil the bacon grease wins first place to use for this recipe ;-)
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