Sauteed Swiss Chard With Parmesan Cheese

1. Melt butter and olive oil in a large skillet over medium heat.

2. Stir in the garlic an onion, cook 30-60 seconds.

3. Add chard stems and white wine. Simmer until the stems begin to soften, between 5-7 minutes.

4. Stir in chard leaves until they wilt (1-2 minutes).

5. Stir in lemon juice, Parmesan and season to taste with salt.

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Nutrient	Quantity
Total fats	42.0341 g
Protein	10.542 g
Carbohydrates	20.8564 g
Energy	484.7 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.327 g
Water	69.8271 g
Aspartic acid	0.5875 g
Calcium, Ca	235.22 mg
Lutein + zeaxanthin	5.8475 g
Fiber, total dietary	3.9493 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	2.4275 g
Niacin	1.9347 mg
Vitamin A, RAE	4.9 g
Arginine	0.9034 g
Riboflavin	0.1845 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.1117 g
Glutamic acid	1.4019 g
Sodium, Na	141.5375 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3932 g
Total lipid (fat)	42.0341 g
Manganese, Mn	0.652 mg
Fructose	0.8773 g
Proline	0.259 g
Fatty acids, total saturated 16:0	4.4941 g
Fatty acids, total saturated 8:0	0.0056 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.6101 g
Choline, total	7.7257 mg
Sugars, total	2.9513 g
Serine	0.3191 g
Fatty acids, total saturated 10:0	0.0158 g
Fatty acids, total saturated 18:0	1.1964 g
Vitamin B-6	0.2327 mg
Selenium, Se	5.8272 g
Ash	2.492 g
Fatty acids, total saturated 18:1 undifferentiated	24.746 g
Pantothenic acid	0.3465 mg
Phenylalanine	0.3126 g
Copper, Cu	0.5366 mg
Betaine	0.082 mg
Thiamin	0.4359 mg
Retinol	3.9 g
Methionine	0.184 g
Iron, Fe	1.6764 mg
Carbohydrate, by difference	20.8564 g
Phosphorus, P	325.775 mg
Folate, total	45.655 g
Tocopherol, gamma	0.2241 mg
Fatty acids, total saturated 4:0	0.0162 g
Alanine	0.3021 g
Cholesterol	2 mg
Valine	0.3348 g
Fatty acids, total saturated 18:2 undifferentiated	8.8717 g
Glycine	0.3968 g
Glucose (dextrose)	1.2345 g
Fatty acids, total saturated 14:0	0.0887 g
Zinc, Zn	1.8917 mg
Isoleucine	0.2559 g
Fatty acids, total saturated 12:0	0.0142 g
Fatty acids, total polyunsaturated	9.2053 g
Fatty acids, total saturated 14:1	0.0003 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.4492 g
Tocotrienol, alpha	0.022 mg
Vitamin A, IU	37.98 IU
Folate, DFE	45.655 g
Tryptophan	0.1303 g
Vitamin C, total ascorbic acid	12.6238 mg
Phytosterols	67.92 mg
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0096 g
Tyrosine	0.2384 g
Vitamin B-12	0.11 g
Vitamin K (phylloquinone)	16.6585 g
Fatty acids, total saturated	6.0926 g
Histidine	0.1745 g
Fatty acids, total monounsaturated	25.2912 g
Threonine	0.2466 g
Folate, food	45.655 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	0.61 g
Vitamin E (alpha-tocopherol)	3.9192 mg
Magnesium, Mg	41.34 mg
Lysine	0.2159 g
Potassium, K	314.5625 mg
Cystine	0.1157 g
Fluoride, F	0.605 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
White wine	0.5 cup	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Garlic	1 tablespoon	12.665	2.8101	0.0425
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Olive oil	2 tablespoons	238.68	0	27
Onion	0.5	22	5.137	0.055
Parmesan cheese	2 tablespoons	37	4	0.5
swiss chard	1 bunch	0	0	0