YK Swiss Chard

Swiss Chard is one of those vegetables that is really delicious and easy to prepare, but isn't really that popular. I like to use rainbow Swiss chard, both the stems and the leaves, braising them lightly to tenderize the leaves and bring out their earthy flavour.

You can substitute white wine for the vegetable broth, and try using different herbs instead of the thyme.

Braised Swiss Chard

1 bunch Swiss chard, stems removed (about1/2 lb)

2 tsp olive oil

¼ cup onion, diced small

2 garlic cloves, minced

¼ cup vegetable broth

1 tbsp butter

1 tbsp fresh thyme leaves

Salt and pepper to taste

1. Tear the chard leaves away from the stems. Slice the stems about ¼ inch thick.
2. Heat a large pan over medium heat. Add the oil and heat through. Add the chard stems, onions and garlic. Sauté these ingredients until the onions turn translucent, about 3 minutes. Do not brown the onions or garlic.
3. Sauté the shallots in the olive oil.
4. Add the chard leaves and season lightly with salt and pepper. Sauté until they wilt a bit, about 1 minute. Add the vegetable broth, cover and cook for about 3 minutes.
5. Remove the lid, add the butter and thyme and mix in. Season with salt and pepper, being careful not to over salt.