Author Notes: This is a recipe inspired by the overwhelming amount of chard I get from my CSA in the spring, summer and fall. It is a little bit time consuming, but worth it. —jules
tablespoon olive oil
splash good balsamic vinegar
- rinse the greens in plenty of water
- fold the leaves over the stem (lengthwise) and cut out the stem
- chop the stems into very small cubes and the shallot into thin slices
- cut the leaves into strips
- set a pot of water to boil and start heating the olive oil in a skillet
- when the olive oil is hot, add the sliced shallot and chopped stems and turn down the heat, let them cook but not brown.
- add the chard strips to the boiling water - chard is firmer than spinach so it can take more heat without getting unbearably soggy, but i would't leave them in more than 6 minutes. take out of the water, rinse under cold water and squeeze to get as much water out as possible. put on serving platter.
- watch the stem and shallot in the skillet, stir and make sure they are not sticking and turn off the heat when the stems start becoming translucent.
- add the splash of balsamic to the hot skillet and let the heat of the pan caramelize.
- sprinkle the stems and shallots and all the remaining pan liquids over the chard leaves.
- season with salt and pepper.
- This recipe was entered in the contest for Your Best Way to Cook Greens