1 1/2 tbsp butter
1 1/2 tbsp olive oil
4 tsp minced garlic
1 pinch crushed red pepper
2 bunches swiss chard, stems trimmed, leaves cut into half inch wide pieces
Juice of half a lemon
1. Melt butter and oil in large non-stick skillet over medium heat. Add garlic and crushed red pepper. Saute until fragrant, about 1 minute.
2. Add swiss chard and stir to coat. Cover and cook until tender, stirring occasionally, about 8 minutes.
3. Squeeze juice from half of lemon onto chard and season to taste with salt.
Recipe taken from Food.com