Sauted Chard
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 garlic cloves, finely chopped
Pinch of dried crushed red pepper
2 large bunches Swiss chard, stems trimmed, leaves cut crosswise into 1/2-inch-wide strips
Melt butter with oil in heavy large pot over medium-low heat. Add garlic and crushed red pepper. Saut until fragrant, about 1 minute. Add chard; stir to coat. Cover; cook until tender, stirring occasionally, about 8 minutes. Season to taste with salt. Transfer to bowl and serve.
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