Swiss Chard w/ Basil, Parmesan & Nuts

Swiss chard is all over the farmer’s market right now.  I got a huge bunch for $2 from my local farmer’s market and decided to make an adapted recipe I found in Fine Cooking.  This is a wonderful side dish that can nicely accompany any protein.  It’s healthy, and it’s easy to make as well.  Don’t be scared to try new green, leafy vegetables like chard, kale, or fresh spinach.  Spicing them up with garlic, lemon, nuts, or fresh herbs can add texture and enhance the flavor as well.  Enjoy!

Ingredients:

• 1 large bunch of chard
• 1 TBSP olive oil
• 3 TBSP peanuts, crushed
• Salt
• 1 TBSP minced garlic
• 1 TBSP cold, unsalted butter cut into 4 pieces
• 1/4 c Parmesan cheese
• 1/4 c sliced fresh basil leaves

Directions:

1. Discard the stems from the chard and cut the leaves into rough pieces.
2. Wash and dry the leaves well.
3. In a skillet, heat the olive oil over medium heat. Add the nuts and cook stirring constantly about 2-3 minutes. Transfer the nuts to a plate.
4. Add the garlic to the skillet and cook for about 15 seconds.  Add the chard leaves and 1/4 tsp salt.  Toss with tongs until the leaves are just wilted, about 1-2 minutes. (If using a skillet, you may need to add the chard in batches, letting the first batch wilt before adding more.)
5. Remove the skillet from the heat, add the cold butter pieces, and stir just until the butter has melted.
6. Using the tongs, immediately transfer about half of the leaves to a serving plate and sprinkle on half of the Parmesan cheese, basil, and nuts. Layer on the remaining leaves and pan juices, and garnish with the remaining cheese, basil, and pine nuts.  Serve immediately.