Rainbow chard with lemon and parmesan

Here's an easy one:​

1. Bring a large pot of water to a boil.​

2. Dunk a pound of whole swiss chard leaves into the pot and let boil for 2-3 minutes.​

3. Remove the chard to ice water to stop the cooking process, then squeeze as much liquid out of the leaves as you can.​ Really squeeze!

4. Roughly chop the leaves and toss with a couple tablespoons of melter butter, salt, pepper, the juice of half a lemon, and some shaved parmesan or other hard cheese.