Reviewer:

Reviewed: May 14, 2012

Very good but felt the stems were still bitter. Will probably try next time with Basalmic vinegar instead of lemon. Cheese was nice.

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Reviewer:

JeffT

Reviewed: May 2, 2012

I am eating this as I write this review. I'm trying to eat more greens and now I love Swiss Chard. The recipe was quick and easy and I made it for one. I believe the wine, lemon juice and parmesan cheese make your taste buds dance. Thank you!

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Reviewer:

Elaine

Reviewed: May 2, 2012

I really liked this recipe. The only change I made was substituting chicken broth for the wine and about 2 Tbsp lemon juice; it was very tasty. I may try adding some toasted pine nuts next time. I had 1.5 lbs chard and, after trimming, it served three very generously and would easily have served 4.

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Reviewer:

PeggyM5

Reviewed: May 2, 2012

A good basic recipe. I left out red onion, white wine butter; used canola oil. However, I added Mediterranean olive salad (with capers and red peppers) to the minced garlic and stems. Tasted great with parmesan! Next time I'll try balsamic vinegar.

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Reviewer:

cellistry

Reviewed: Apr. 26, 2012

This was sooooo good! Prepared exactly as directed except substituted chicken stock for wine as suggested by others. My husband and 9 yr old daughter even liked it (and they don't normally like greens of any kind)! The three of us finished off a whole bunch of chard, now I have a way to get them to eat their greens! Thanks!

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Reviewer:

vicky

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Reviewed: Apr. 22, 2012

Delicious! I forgot to add the white wine and added couple extra garlic cloves. This recipe is a keeper and could be used with any greens.

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Reviewer:

Maemy

Reviewed: Apr. 19, 2012

I just can't say enough about how great this was. Chard tastes amazing with lemon and Parmesan! I used yellow chard and onions. Cut the butter to 1T and left out the oil. I didn't have wine so I used broth. It was delicious with the broth but I think the wine would really make it epic. I may use a mix of wine and broth next time. Which will be very soon!

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Reviewer:

Lauren

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: San Francisco, California, USA

Reviewed: Apr. 7, 2012

Love it, I used a few squirts spray butter, 1 tbls evo, and a dash of splenda to the recipie. I also omitted the wine and used OM Bacon ready to use bacon bits (found by the other bacon bits a the grocery store) approx 2 tablespoons full. Very flavorful.

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