Besides pasta, add at the last minute to stews and soups for a burst of flavor. Or put on toast or sliced baguette for a quick bruschetta…
1 bunch chard
1 T butter
2 T extra-virgin olive oil, plus extra if needed
2 cloves garlic, chopped
4 T pine nuts, toasted
1/2 c grated Parmesan or Pecorino cheese
1/2 c chopped fresh cilantro leaves
1. Wash and dry chard. Separate stems from leaves, and chop both, keeping them separate.
2. Melt butter in a saucepan with the olive oil over medium heat. Add garlic and saute for 2 minutes. Add chopped chard stems to pan. Stir, then cook, covered, for about 5 minutes. Add chard leaves and cook for an additional 3 to 5 minutes.
3. Take pan off heat. Add the pine nuts, grated cheese and cilantro. Gently blend. Transfer to a food processor and puree until it has the consistency of pesto, adding more olive oil, if needed, to achieve the consistency.