Always delicious; a staple around here. I used dried tarragon sometimes, adding it in with the shallot.
Great recipe. I too cut back on the butter as mentioned and it was perfect. However, I do not appreciate that someone would rate a recipe before even trying it.
This looks delicious and I intend to try it. But--Discard the stems of the Swiss Chard?
Lovely, light (if you reduce the butter), and very flavorful weeknight dish. This was my first time cooking with swiss chard--I'm trying to branch out from my typical ingredients--and it was great in this recipe. Made it with the recommended brown rice with walnuts and golden raisins which complimented it perfectly.
This was delicious! I wasn't confident that the flavors would marry well, but they were all complimentary. I used 1 1/2 T of butter for the final step, rather than 4. I'm sure it would be best with the full 5 T. butter for 2 servings, but it's just too much for me, so I skimped a bit. Still really good. Be sure and get fish and chard in each bite, as they go so well together. We had baked sweet potatoes on the side.
Quick, easy and delicious.