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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.Plus: More Vegetable Recipes and Tips

Diana Sturgis
February 1997

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Recipe Summary

Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coarsely chop the chard leaves. Peel any strings from the thick stems as you would celery, then cut the stems into 1-inch pieces.

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  • 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.

Make Ahead

The chard can be refrigerated for up to 1 day; keep the stems and leaves separate.

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