Preparation:
Separate the chard stems from the leaves. Slice the stems thinly; reserve the leaves intact. In a large pot of boiling salted water, blanch the leaves. Refresh in cold water, squeeze dry and roughly chop.
Saute the onions, red pepper, celery and chard stems in the butter until tender. Add the chard leaves and saute until heated through. Season with salt and pepper to taste. Remove from the heat and serve hot. |