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Swiss Chard and Shallots

Source: Food & Wine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 8
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.
RECIPE INGREDIENTS
3 pounds red swiss chard, rinsed, leaves, stems separated
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
8 large shallots, finely chopped
DIRECTIONS
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.


MAKE AHEAD:


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


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 8
Calories: 107
Fat. Total: 7g
Fiber: 3g
Carbohydrates, Total: 10g
Sodium: 366mg
% Cal. from Fat: 59%
Cholesterol: 8mg
Protein: 4g
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