- 1 1/2 tablespoons butter
- 1 1/2 tablespoons olive oil
- 2 garlic cloves, finely chopped
- Pinch of dried crushed red pepper
- 2 large bunches Swiss chard, stems trimmed, leaves cut crosswise into 1/2-inch-wide strips
- Melt butter with oil in heavy large pot over medium-low heat. Add garlic and crushed red pepper. Sauté until fragrant, about 1 minute. Add chard; stir to coat. Cover; cook until tender, stirring occasionally, about 8 minutes. Season to taste with salt. Transfer to bowl and serve.