Red chard makes this earthy dish more festive, though you can use green chard instead. Cooking the chard stems and leaves separately ensures that the leaves won't overcook.
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3 pounds red Swiss chard, rinsed, leaves and stems separated
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
8 large shallots, finely chopped
Salt and freshly ground pepper
How to Make It
Coarsely chop the chard leaves. Peel any strings from the thick stems as you would celery, then cut the stems into 1-inch pieces.
Bring a large pot of salted water to a boil. Meanwhile, in a heavy medium skillet, melt the butter in the olive oil. Add the shallots and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Season with 1/2 teaspoon each of salt and pepper.
Add the chard stems to the boiling water and cook until tender, about 5 minutes. Using a slotted spoon, transfer to a bowl. Add the leaves to the pot and cook until tender, about 2 minutes. Drain well in a colander and transfer to another bowl.
Rewarm the shallots. Stir half into the chard stems and half into the leaves and season both with salt and pepper. Make a ring of the stems on a large platter and pile the leaves in the center.
The chard can be refrigerated for up to 1 day; keep the stems and leaves separate.
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