Sautéed Chard

I planted chard this spring and I am still harvesting it.  I have used it in a lot of different recipes, but my favorite two uses are fresh and sauteed.  

Ingredients:

A few large handfuls of chard--it shrinks down a lot when cooked

1 tbs olive oil

2 tbs butter

3-4 cloves of garlic (or so, I like a lot), minced

1/4 chopped onion (sometimes I use this, sometimes I don't)

salt and pepper to taste

a splash or two of white wine (or other) vinegar to taste (this is optional, but good)

Directions:

Heat the oil and butter.  You can use one or the other, but this gives nice flavor and can be cooked hotter than butter alone.  Saute the garlic and onions.  Add the chard and still until cooked down.  Season with salt, pepper and vinegar.  Also good with a few pecans thrown in at the end and a bit of feta on top.