Strip Swiss chard leaves from stems. Roughly chop stems into 1 inch pieces, set aside. Roughly chop leaves into 1 inch strips.
Add butter and oil to a chicken-frying skillet (deep) over medium heat. When butter foams, add shallots and swirl. Add chopped stems and when they start to soften (2 minutes or so), add wine. Wait 1 more minute and add leaves stirring well so that they wilt evenly and then turn off the heat. Cover for another 1-2 minutes.
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