Rainbow Chard With Pine Nuts, Parmesan & Basil

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13-14 oz Rainbow chard (about 1 large bunch)

1 tbsp extra-virgin olive oil

3 tbsp pine nuts

Kosher salt

1 tbsp minced garlic

1 tbsp cold unsalted butter, cut into 4 pieces

1/4 cup grated Parmigiano-Reggiano

1/4 cup thinly sliced fresh basil leaves (8 to 10 large)

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