Creamed Swiss Chard

I found rainbow Swiss chard at the farmer's market (though any variety should do fine). It's so pretty I kept it in a vase for a few days before cooking it. Everyone in the family loved it, even my husband was surprised how much he enjoyed it!

Cut leaves off stems and keep in two separate piles. Cut stems into 2" pieces and roughly chop leaves. Heat olive oil in large pan over medium heat. Add stems and cook until softened, about three minutes. Add 3tbs water and cover pan with lid until for 5-7 minutes. Remove cover and add leaves and garlic. Cook an additional 3 minutes. Add Parmesan, stir well. Remove from heat. Add salt and pepper and plain sour cream. 

1 bunch Swiss chard, washed

1 tbs garlic, pressed

3 tbs olive oil

1/4 cup parmesan cheese

1/2 plain yogurt

salt and pepper to taste