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Author Notes: I made this for the first time after having the swiss chard stems at Al Di La in Brooklyn -- I tried to recreate something similar to what I had eaten. They use the swiss chard leaves in their gnudi and make a side with the stems that I liked even better. I use both the stems and the leaves in my version, since I generally have not used the leaves for something else. —Meatballs&Milkshakes
Food52 Review: This was liked by the adults and the kids in my family, but for different reasons. The kids liked the sweetness of the chard leaves, but the adults enjoyed the stems better. The honey really clings to the leaves, but not as much to the stems, which become almost perfectly tender and tangy-sweet. I would make this again, experimenting with different types of honey and vinegar to see how the flavor mix changes. It's a simple, straightforward recipe that pairs well with a simple supper of a fried egg or a grilled steak. —avimom
Serves 2 to 4
- 1 bunch swiss chard, stems and leaves separated, with stems chopped into 2- to 3-inch pieces and leaves chopped into thirds
- 1 tablespoon extra-virgin olive oil
- Pinch salt
- 1/4 cup chicken stock
- 1/4 cup white wine
- 2 tablespoons white wine vinegar
- 2 tablespoons honey
- 2 tablespoons toasted pine nuts (optional)
- Sauté the swiss chard stems in the olive oil and a little salt until they start to break down, about 6 to 8 minutes.
- Add the stock and wine and let them cook down for about 5 to 6 minutes, then add the swiss chard leaves. Once they have wilted, add the vinegar and honey.
- Let it cook down until the liquid has mostly evaporated and the swiss chard is soft. You can add some toasted pine nuts over the top if you want some added crunch.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Vinegar
- This recipe was entered in the contest for Your Best Greens
Make Fruit Caramel
A case for blending your plums
Blend your plums—seriously.
Burnt Toast: Episode 11
It's time to travel.
You need to make this Indian spice mix.
Off to market.