Peden + Munk
The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.
Recipe information
Yield
4 Servings
Ingredients
1
bunch Swiss chard, ribs and stems separated from leaves
2
tablespoons olive oil
2
large shallots, thinly sliced into rings
2
garlic cloves, grated
Kosher salt
2
teaspoons Sherry vinegar or red wine vinegar
Need to make a substitution?
Preparation
Step 1
Cut Swiss chard stems into very small pieces. Tear leaves into 2" pieces and rinse well (you’ll want some water still clinging to the leaves).
Step 2
Heat oil in a large skillet over medium-high. Add chard stems, shallots, and garlic and season with salt. Cook, stirring occasionally, until vegetables are starting to soften but haven’t taken on any color, about 2 minutes. Add chard leaves, season with salt, and cook, tossing occasionally, until leaves are tender and have released some liquid, about 3 minutes (stems will have a bit of crunch). Mix in vinegar; taste and season with more salt if needed.
Nutrition Per Serving
Calories (kcal) 90 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 7 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 2 Sodium (mg) 240