Sauteed Chard

I am loving all of the Foodies action!!!!

We have been getting chard in the farm share almost all season and this is my favorite recipe. I went a little heavy on the lemon the first time around (I think I may have double or tripled the amount) and thought it was awesome. Brett didn't like the lemon as much, so on subsequent rounds I have laid off of it a bit. I can't remember which website I found this on, oops.

Ingredients
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine (I used cooking sherry)
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)

Directions
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.