New Roots is a partnership of Catholic Charities of Northeast Kansas and Cultivate KC

Sautéed Swiss Chard with Parmesan


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1/2 small red onion diced
  • 1 bunch Swiss chard, stems and center ribs cut out and coarsely chopped
  • 1/2 cup dry white wine
  • 1/4 cup golden raisins (optional)
  • 1 tablespoon fresh lemon juice, or to taste
  • 2 tablespoons freshly grated Parmesan cheese
  • Salt to taste (optional)


  1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion and cook for 30 seconds until fragrant.
  2. Add the chard stems and the white wine, along with golden raisins if desired.
  3. Simmer until the stems begin to soften, about 5 minutes.
  4. Stir in the chard leaves and cook until wilted.
  5. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.