Rainbow Chard with Pine Nuts, Fresh Basil and Parmesan

Hello again. I can not understate how delicious this dish was. This is another one that I basically took word for word from our CSA newsletter (which adapted it from Fine Cooking, by the one and only Farmer Ted who grows all this good stuff). You'll need the following:

1 Bunch of Rainbow Chard (or Swiss Chard)

Olive Oil

3 tbsp. Pine Nuts

1 tbsp. Garlic (I used garlic scapes, more on this later)

1 tbsp. unsalted butter

1/4 cup grated parmesan (I used parmigiano reggiano and a microplane)

8-10 thinly sliced fresh basil leaves

Wash the rainbow chard really well and seperate the leaves from the stems. Cut the leaves into 2" pieces and slice the stems into 1/4" pieces. In a non-stick pan, heat the olive oil and roast the pine nuts until browned (about 5 min.) Transfer the pine nuts to a bowl, keeping as much oil as possible in the pan. Add the stems and some salt and cook for 6 or 7 minutes until lightly browned and tender. Add the garlic and cook for just about 15 seconds (until fragrant.) Add the leaves and a little more salt, toss until wilted (only 1 or 2 minutes.) Remove the pan from the heat and add the butter. Once melted, transfer about half of the greens to a serving dish. Put half the basil, pine nuts and parmesan layered on top. Then put the rest of the greens on top of that. Cover with the rest of the basil, pine nuts and parmesan. Serve immediately. So ridiculously delicious.