Sautéed Swiss chard with Ontario asiago

Chef Trevor Lui shows you how to make a refreshing dish - with a cheesy punch!

average bunch swiss chard, washed and cut – separate leaves from stems

2 ½ tablespoons

EVOO

1 ½ tablespoons

Ontario butter, salted

1 clove

garlic, freshly minced

¼ cup

red onion, small dice

2 tbsp

lemon juice, fresh squeezed

1/3 cup

white wine

½ tsp

chili flakes, optional

to season

salt and black pepper, crushed

Ontario Asiago Cheese, freshly grated

lemon zest, freshly grated

In a large saute pan, bring the heat to medium-high and add oil. Once the oil is hot, melt butter and mix with oil.
Add minced garlic and onions and sautee until translucent. Next, add in optional chili flakes.
Add the chopped chard stems followed by white wine. Sautee for 3-4 minutes, then add the remaining chard leaves and add lemon juice. Fold all ingredients and sautee until leaves begin to wilt.
Turn off heat.
Add salt and crushed black pepper to season followed by asiago cheese.
Plate, grate some additional asiago on top followed by the zest of fresh lemon peel.