1 bunch chard
2 tablespoons olive oil
1 spring onion, sliced
4 cloves garlic, minced
4 medium summer squash, sliced lengthwise and cut into ¼-inch half moon
Salt & Pepper
Shredded parmesan cheese
1. Remove stems from chard leaves, reserve. Cut leaves into 1/4-inch strips. Choose 5 brightly colored chard stems and finely chop.
2. Heat olive oil in a pan over medium heat. Add spring onion and a pinch of salt and pepper; sauté until onion just begin to soften, about 2 minutes. Add garlic, squash and chard and continue cooking for 2 minutes, stirring occasionally.
3. Add another pinch of salt and cover pan. Cook until squash is tender and chard has wilted, about 2-3 minutes. Toss in the basil, season with salt and pepper to taste and top with shredded parmesan.