Sautéed Swiss Chard with Brandied Currants
- SERVINGS: 8
- 1/4 cup currants
- 1 tablespoon brandy
- 2 pounds Swiss chard
- 2 tablespoons fresh lemon juice
- 3 tablespoons unsalted butter
- Freshly ground pepper
- In a small bowl, soak the currants in the brandy. Separate the Swiss chard stalks from the leaves and cut the leaves into 1-inch-wide strips. Pull the strings from the stalks and cut the stalks into 3-by-1/2-inch strips.
- Bring a large saucepan of water to a boil. Add the lemon juice, salt and the Swiss chard stalks and cook until tender, about 7 minutes. Using a slotted spoon, transfer the stalks to a baking sheet to cool. Add the chard leaves to the pan and cook, stirring, just until wilted, about 1 minute. Drain the chard in a colander and let cool slightly, then gently squeeze out the excess water. Using a fork, fluff up the chard leaves to eliminate clumps.
- Melt the butter in a large saucepan. Add the chard stems and leaves and the currants and cook over moderate heat, stirring, until warmed through, about 4 minutes. Season with salt and pepper and serve.
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Congratulations to Mei Lin, winner of Top Chef Season 12.