Rainbow Chard with Pine Nuts, Parmesan, and Basil

From Eating Well, June/July 2009

1 large bunch Swiss Chard
1 tbsp. extra virgin olive oil
3 tbsp. pine nuts
Kosher salt
1 tbsp. minced garlic
1 tbsp. cold unsalted butter, cut into 4 pieces
1/4 cup fresh grated Parmesan cheese
1/4 cup thinly sliced fresh basil leaves (8-10 large leaves)

Pull or cut the stems from the chard leaves. Cut or rip leaves into 2-3 inch pieces and wash and dry them well. Rinse the stems and slice them crosswise 1/4 inch thick.
in a 12-inch nonstick stir-fry pan or skillet, heat the olive oil over medium heat. Add the pine nuts and cook, stirring constantly, until lightly browned, 2-3 minutes. transfer pine nuts to a plate, leaving behind as much oil as possible.
return the pan to medium-high heat, add the chard stems and a pinch of salt, and cook, stirring occasionally, until shrunken and beginning to brown lightly, 6-7 minutes. Add the garlic and cook just until fragrant, about 15 seconds. Add the chard leaves and 1/4 tsp. salt. Toss with tongs until just wilted, 1-2 minutes. (If using a skillet you may need to add the chard in batches, lettign the first batch wilt before adding more.) Remove the pan from heat, add the cold butter pieces and stir just until butter has melted.
Using tongs, immediately transfer about half the leaves and stems to a serving plate. Sprinkle on half the Parmesan, basil, and pine nuts. Layer on the remaining leaves, stems, and pan juices, and garnish with the remaining cheese, pine nuts, and basil.

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