Ruby Red Swiss Chard

is actually a member of the beet family. When it is younger, the whole plant with its tender, green leaves can be harvested and used in salads.

Mature leaves with their slightly tougher stalks can be chopped and sautéed into various dishes.
Also known as Silverbeet or Rhubarb chard, they are one of the favorites from European origin.
It is also grown seasonally in the Mediterranean and best when harvested from June to November.
The mature dark leaves contain antioxidants like vitamin C, while the dark red stalks have high amounts of phytonutrients that promote health and prevent disease.
Try this simple but flavorful dish for Ruby Red Swiss Chard

• 1 Bunch Of Ruby Red Swiss Chard

•    1 Small Red Onion (Diced)

•    1/2 Cup White wine

•    2 Tbsp. Extra Virgin Olive Oil

•    2 Tbsp. Ghee (Clarified Butter)

•   1 Tbsp Fresh Lemon Juice

•   2 Tbsp. Grated Parmesan Cheese

•    2 Cloves Garlic Minced

•    A Pinch Of Salt And Pepper

Rinse Swiss Chard well under cold water; shake off excess. Using a Chef Knife remove the stems and center ribs and chop them together. Coarsely chop leaves separately.
In a large skillet, melt the ghee and EVOO together using medium-high heat. Add garlic and onion, and sauté until lightly caramelized. Add the chard stems and white wine. Simmer for 4-5 minutes or until the stems begin to soften. Next, stir in the chard leaves, and cook until wilted. Lastly, stir in Parmesan cheese and lemon juice.
Finish using low heat until cheese has fully melted.
Season with salt and pepper to taste.
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