Rainbow chard with lemon and parmesan

Transient

Here's an easy one:

1. Bring a large pot of water to a boil.

2. Dunk a pound of whole swiss chard leaves into the pot and let boil for 2-3 minutes.

3. Remove the chard to ice water to stop the cooking process, then squeeze as much liquid out of the leaves as you can. Really squeeze!

4. Roughly chop the leaves and toss with a couple tablespoons of melter butter, salt, pepper, the juice of half a lemon, and some shaved parmesan or other hard cheese.