Swiss Chard and Brussels Sprouts Sauté
By Chef Tom Fraker

Ingredients

2 tablespoons Extra Virgin Olive Oil
3 tablespoons Unsalted Butter divided
2 cloves Peeled Garlic minced
1 1/2 pounds Brussels Sprouts trimmed and halved
3/4 cup Water
2 bunches Chard (use Red Chard) ribs removed and chopped
1/2 teaspoon Salt and Pepper or to taste
1 pinch Cayenne Pepper

Directions

Heat oil and 2 tablespoons of butter in a large sauté pan over medium-high heat. Cook the garlic for 30 seconds and add the Brussels sprouts.

Season with salt and pepper and sauté, on high, for 5 minutes. Add 1/2 cup of water and cover.

Reduce heat to low and cook until tender. Add the rest of the water and the chard and cook until just wilted.

Stir in the rest of the butter, add a pinch of cayenne and serve.

Note:

For a nutty undertone, add some slivered almonds just before service.