This recipe was adapted from Swiss Chard Italiane from the book Asparagus to Zucchini
Steam a bunch of chard (aka perpetual spinach) and chop it.
Saute some finely chopped onion (one small) in a few tablespoons of butter.
Throw in some pesto pre-make (basil, garlic and olive oil) or just some chopped basil. Be generous with this, especially if you like basil.
I also put some garlic things we got this week at the farm, they look like the early garlic from thining the patch.
Put the chopped chard into the saute along with about 3/4 cup (or equal amount to the chard) of chopped canned or fresh tomatoes. Get everything good and hot. Salt to taste.
Serve with couscous and slice some fresh mozzarella cheese on top. MMM. Really quite good.
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