Sautéed Swiss Chard with Basil and Parmesan
    1. Wash chard leaves in a pan of cold water. Allow to drain. Remove large stems and tear leaves into small pieces and set aside.
    2. Slice the stems crosswise into ¼ inch slices and set aside
    3. In a 12-inch non-stick skillet, heat olive oil. Add the nuts and cook 3 minutes, stirring constantly, until lightly brown. Using a slotted spoon; transfer to a plate leaving the oil behind.
    4. Add the chard stems and a pinch of salt. Cook 6 to 7 minutes until tender. Add the garlic and cook just until fragrant, about 20 seconds. Add dry chard leaves. Toss with tongs until chard is wilted. Cover and cook 5 minutes.
    5. Transfer ½ the chard to a platter; sprinkle with half of the parmesan, half of the basil and half of the nuts. Repeat with remaining ingredients. Serve immediately.

From Flavors of Fiesta by University of Illinois Extension

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