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.
- 3 pounds red Swiss chard, rinsed, leaves, stems separated
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 8 large shallots, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
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 the 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
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
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
107 calories; 7g total fat; 8mg cholesterol; 366mg sodium; 10g carbohydrates; 3g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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