The best dishes in life surely come from the simple combinations. Here we look at one of the simplest, yet most delicious dishes that you would ever come across; sautéed Swiss chard with Parmesan cheese. The combination of lemon and parmesan cheese creates a brilliant blend that appeals to your taste buds in a manner unprecedented. The taste is quite unique and not many recipes can do such a good job with Swiss chard.
Health Benefits
Swiss chard has been found to have numerous health benefits that benefit your body in the long run. Among these health benefits, the most prominent ones are diabetes control and an increase in your bone health. The leaves are found to contain a high amount of calcium that can help make your bones stronger and better. They also assist the blood circulation within your body and make way for a smoother blood flow.
Ingredients
tablespoons of butter: 2
tablespoons of olive oil: 2
tablespoon of minced garlic: 1
small red onion, diced properly: 1/2
bunch Swiss chard with the center ribs and the stems cut out. Leaves should be chopped separately: 1
cup of white wine: 1/2
tablespoon of fresh lemon juice to add some taste: 1
tablespoons of freshly grated Parmesan cheese: 2
salt to add some taste to the dish
How To Make Sautéed Swiss chard
- Put a large skillet over medium high heat.
- Melt both olive and butter together in the skillet that has been placed at medium high heat
- Stir in the onion and garlic and cook them for over 30 seconds.
- Once you can smell the distinct fragrance, add white wine and the chard stems.
- Simmer the concoction until the stems soften down, which will take over 5 minutes down.
- Stir in the chard leaves now and cook until they have wilted.
- Finally, put in Parmesan cheese and stir in the lemon juice for taste.
- Finally, add salt to the mixture to season it, if needed.
Trivia
Parmesan cheese is considered as the king of cheese because of its succinct taste and brilliant flavors. The name is renowned all over the world and those who have had it believe that Parmesan is indeed a class apart when it comes to taste.