INGREDIENTS
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2 tablespoons butter
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1 cup onion, chopped
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1 bunch swiss chard, trimmed, leaves and stems chopped separately (to make about 6 cups of chopped leaves)
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2 cups yukon gold potatoes, peeled, diced
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4 cups chicken stock
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1 cup milk
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salt & freshly ground black pepper
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2 tablespoons vegetable oil
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1/4 cup swiss chard, thinnly sliced