An unusual way to sauté chard, finishing with a melted cheese topping. Most cheeses will work here, from Cheddar to Gruyère to Feta–go with what you have on hand or how gooey you like your melted cheese. When tomatoes are in season, use one chopped medium tomato instead of the canned called for in the recipe.
1 bunch chard, stemmed, stems reserved
1 T vegetable oil
1 medium onion, thinly sliced
1/2 c canned, chopped tomato
1/4 c broth, stock, or water
1/4 – 1/2 t ground chile pepper or red pepper flakes; or 1 t chile paste; or to taste
salt, to taste
3/4 c shredded cheese
1. Chop leaves and stems of chard, but keep them separate. Heat oil in a large skillet. Add onions and chard stems and sauté, stirring for about 5 minutes. Add tomato, broth, chile pepper, and salt and bring to a simmer. Add chopped chard leaves and sauté, stirring until the leaves are wilted. Cook further until tender or to your preference.
2. Scatter with cheese and continue cooking, uncovered, until cheese has melted. Serve at once.