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.
The cooked chard can be refrigerated overnight.
Cooking Club Tip: A member of the beet family, Swiss chard is available in a variety of colors, all of which can be substituted in this recipe. Although they all share characteristically crinkly leaves and celery-like stalks, the colors and textures run the spectrum. The stems, ribs and veins of Rainbow, or Bright Lights, chard show golds, oranges and pinks. Rhubarb chard's flavor and colors tend to be deeper and more pronounced, while Ruby chard has thinner stems and a bright red hue. Both the stems and leaves are edible but they should be separated to ensure even cooking; the leaves are often treated like spinach and the stems like asparagus.
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