2 tbl. olive oil
1/4c. diced prosciutto
1/4c. minced yellow onion
1 tbl. minced garlic
8c. chopped Swiss Chard leaves
1/3c. heavy cream
salt and pepper as needed
1/4c. grated Parmesan cheese
1/4 tsp. grated nutmeg

Heat the olive oil in a large sauté pan over medium heat. Add the prosciutto and sauté until aromatic, about 1 minute. Increase the heat to high and add the onion and garlic. Sauté, stirring constantly, until the garlic is aromatic, about 1 minute more.

Add the Swiss chard, sautéing just until the leaves wilt, about 5 minutes. Add the heavy cream and bring to a simmer. Cook the Swiss chard until it is tender, about 5 minutes. Season generously with salt and pepper. Remove from the heat, and stir in
the Parmesan and nutmeg.

Serve immediately in a heated bowl or on heated plates.