3 medium ‘Red Long of Tropea’ onions with greens chopped
1 head of ‘Slovak’ Garlic, minced
2 small (7 inch-long) ‘Costada Romanesca’ Zucchini, chunked
4 large stalks (leaves and ribs) ‘Argenta’ Swiss Chard, chopped, leaves separate
Small bunch of chives, minced
Olive oil, salt, pepper, butter (optional, not really)
In large skillet with plenty of olive oil, sweat the onions and minced garlic. Throw in the squash and swiss chard ribs. Saute on high heat until barely cooked. Add chard leaves and chives. Stir. Salt and pepper generously. Quickly finish with blobs of butter and serve immediately.
Serves 4 in about ten minutes.