Adapted from Fine Cooking
- 1 large bunch of chard
- 1 tbs. extra-virgin olive oil
- 3 tbs. pine nuts
- kosher salt
- 1 tbs. minced garlic
- 1 tbs. cold, unsalted butter, cut into 4 pieces
- ¼ cup grated parmesan
- ½ cup thinly sliced fresh basil leaves (8-10 leaves)
Cut the stems away from the chard leaves. Cut or rip the leaves into 2- or 3-inch pieces and wash and dry them well. Rinse the stems and slice them crosswise ¼-inch thick. In a 12” non-stick fry pan or skillet, heat the olive over medium heat. Add the pine nuts and cook, stirring constantly, until lightly browned, 2-3 minutes. Transfer the pine nuts to a plate, leaving behind as much oil as possible. Return the pan to medium-high heat, add the chard stems and a pinch of salt, and cook, stirring occasionally, until shrunken and beginning to brown lightly, 6-7 minutes. Add the garlic and cook just until fragrant, about 15 seconds. Add the chard leaves and ¼ tsp. salt. Toss with tongs until just wilted, 1-2 minutes. Remove the pan from the heat, add the cold butter, and stir just until the butter has melted. Using tongs, immediately transfer about half of the leaves and stems to a serving plate and arrange. Sprinkle on half of the parmesan, basil and pine nuts. Layer on the remaining leaves, stems and pine juices, and garnish with the remaining cheese, basil, and pine nuts.
Serves 3 to 4.