1 Bunch Swiss Chard
3-4 cloves of garlic
1/2 of a large onion
In a large skillet, heat the butter and oil. Saute the onion, garlic, kale and chard stems until softened. Season with Salt and Pepper. Roughly chop the leaves and add them and the spinach to the pan with more butter/oil if needed. Gently moves the leaves around until they start to cook down. Turn the heat down and cover. Serve with vinegar if desired.
My friend Brie got us hooked on her wilted spinach. She uses bacon grease, and soy sauce to flavor hers. So good! Check her out