2 Tablespoons extra virgin olive oil
2 cups water
3 cups reduced-sodium chicken broth
1/4 teaspoon black pepper
1 bunch fresh swiss chard, chopped spinach
1 small onion, diced
2 celery stalks, diced
1 oz finely grated Parmigiano Reggiano cheese
In a large pot add oil, onions, celery and sauté until onion are translucent. Then add swiss chard and sauté for 5 mins. Then add water with broth, and pepper over moderate heat until hot.
Simmer, covered, stirring occasionally, until swiss chard is tender, about 8 minutes.
Serve with freshly ground pepper and a sprinkle of grated cheese.