Artists to the core, Mary Ellen Carroll and Donna Wingate decided that the neutral-colored fish and parsnips needed a vivid green-and-orange side dish to brighten the plate. A healthy dose of rice wine vinegar adds a great tangy edge to these quick-sautéed vegetables.
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1/4 cup extra-virgin olive oil
2 large carrots (3/4 pound), halved lengthwise and thinly sliced on the diagonal
Heat the olive oil in a very large skillet. Add the carrots and cook over moderately high heat until crisp-tender, about 3 minutes. Add the chard stems and cook for 1 minute, then stir in the chard leaves and toss until wilted, about 3 minutes. Stir in the rice vinegar, season with salt and pepper and serve.
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