I love greens and this is a delicious chard preparation-- I love the parmesan on top and the basil. I forgot the pine nuts and the butter swirl-- ha, it was still outstanding! Chopping and pre-cooking the stems made a big difference-- the stems come out so nice and chewable. The only bad part is that they look like little pieces of bacon-- ha, I may have to add bacon next time to avoid disappointment. The greens article in Issue 105 is one of my favorites-- a great balance to the meat (ribs, steak, etc) in the rest of the issue.