Cooking Red Or Swiss Chard

INGREDIENTS

INSTRUCTIONS

Soak thoroughly in cold water: 2-3 pounds of red (or Swiss) chard,
including the stems (which are quite tasty when cooked) Get all of  the
mud and grit off, unless you like 'crunchy things' in your food.  Slice
crosswise into strips and place in a large flat shallow  saucepan that
has a lid.  A teflon pan with a glass lid is perfect  for this. Add 1
-1/2 cups cold water, one stick butter, and a pinch  of salt.  Bring to
a boil slowly, then immediately turn the heat down to simmer.  Allow to
simmer covered, stirring occasionally until the white stems  of the
chard have turned transparent.  Remove from heat; however do not drain
the liquid off and stir in one  individual-sized carton of small curd
cottage cheese (the kind with  chives is good).  Do not reheat once you
have added the cottage  cheese, since it will curdle and separate.
Serve warm in bowls with lots of crusty sourdough bread.

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