Chard Vegetables

Clean the chard and rinse thoroughly. Strip the leaves from the stems and chop coarsely. Cut the stems into strips. Peel and dice the onion. Saute in butter in a saucepan until translucent. Add the stems and steam for five minutes, then add the leaves. Season with salt, pepper and nutmeg. Add the white wine and cook the vegetables for ten minutes in a closed pot. Serve with lamb chops, for example.

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