Swiss Chard

1 large head swiss chard washed well and roughly chopped
1 or more stick butter
2 to 3 large shallots, minced
6 beef bouilion cubes
2 cups or about ½ bottle white wine

Melt the butter. Sweat the shallots and bouilion until shallots are soft. Deglaze with the wine and bring to a simmer. Add the chard, toss, cover, and simmer for 20 minutes.

Variations: I added a bay leaf, because I think that's always a good flavor to add. I used three beef cubes each time and could probably use less. I think they add too much salt at the quatities recommended by Denise. I removed the chard after 20 min and then reduced the sauce to concentrate the flavor and just have less sauce. This recipe is also good with other greens (like collard and mustard).