Countdown to Thanksgiving: Sautéed Swiss Chard with Onions

I don't care how much you love dressing, yams, mashed potatoes and all the other yummy starches that weight down the table on Turkey Day. You still have to serve something green. If for no other reason than to add a bit of color to the grayish brownness that dominates the Thanksgiving plate.

This is just the thing. It's quick and easy and hearty enough to stand up to the other dominant tastes of the meal. And it's not just for the holiday. Add it to your repertoire as a delicious side to roast pork or even a steak. (Treat it like you do other greens and add a splash of hot pepper sauce or vinegar at serving time if you'd like.)

Sautéed Swiss Chard with Onions
From Gourmet (RIP) magazine.
Serves 6-8.

3 pound green Swiss chard (about 2 large bunches)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 medium onions, halved lengthwise and thinly sliced
2 garlic cloves, finely chopped

Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.

Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.