1 bunch Grow Alabama organic chard, separate leaves from stems (don’t throw away), chop separately
2 tbsp. butter
2 tbsp. olive oil
2 cloves of garlic, minced
1/2 small red onion, diced
1/2 cup dry white wine
1 tbsp. fresh lemon juice, or to taste
2 tbsp. freshly grated Parmesan cheese
salt and pepper to taste

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. Serve. Salt and Pepper to taste.