Pre-heat a non-stick skillet on a medium-high burner.

When skillet is hot, add 1 tablespoon veggie broth or water to the skillet. Add your prepared onions and garlic. Cover and let the veggies cook as you prepare your chard. When onions start to brown, turn heat to low. Watch carefully and add the remaining liquid as needed to prevent sticking.

Wash your chard thoroughly. Cut the stems from the leaves and chop them into pieces, approximately 1 inch in size. Add them to the skillet with the onions and garlic. Lower heat to medium.

Arrange the chard leaves in stacks of 5-6 leaves, according to size. This does not have to be exact, but it is easier to cut them if the sizes are similar.

Starting from the long end, roll the chard stacks into a fairly tight cylinder. Cut across the cylinder into 1/2” slices. See note below.

Add the chard slices to the skillet with the rest of the vegetables. Steam until the leaves are tender, usually about 5 minutes.

If desired, sprinkle with vegan parmesan cheese and serve.

Note: The technique of rolling a vegetable or herb and cutting across the roll is called “chiffonade.” It is usually used for adding fresh herbs, like basil, to a dish to season and garnish it. The herbs are cut in very thin slices. This technique works equally well when preparing greens to cook. Just cut the slices larger than you would an herb for garnish.

Swiss Chard is so easy to grow. Plant it in the Spring and you will enjoy a bounty of fresh greens until the temperatures go below freezing. It is so easy to prepare and so delicious to eat!

Serves 2-4