Bon Appétit, March 1999
- 1 ½ T butter
- 1 ½ T olive oil
- 2 cloves garlic, finely chopped
- Pinch dried crushed red pepper
- 1 large bunch Swiss chard, stems trimmed, leaves cut crosswise into 1/2- inch-wide strips
Melt butter with oil in heavy large pot over medium-low heat. Add garlic and crushed red pepper. Saute until fragrant, about 1 minute. Add chard; stir to coat. Cover; cook until tender, stirring occasionally, about 8 minutes. Season to taste with salt. Transfer to bowl and serve. Serves 4.
