Sautéed swiss chard with parmesan and lemon

Isn't this gorgeous? Who wouldn't want to eat this fresh, colorful medley?

(Answer: my children)

The downside of our family pizza night tradition is that everyone gets to choose his or her own toppings. Which meant, of course, that swiss chard...even rainbow swiss chard...didn't make the cut. So instead of topping the pizza with chard, we sautéed it and served it on the side. It was quick, easy (the most labor and time intensive bit was the chopping), and delicious. My children ate it...reluctantly.

Sautéed swiss chard with parmesan and lemon
From allrecipes.com

2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated parmesan cheese
salt to taste (optional)

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and parmesan cheese; season to taste with salt if needed.