Wilted Chard With Shallots and Vinegar
A quick sautéed Swiss chard dish where the stems and leaves are cooked with shallots and garlic, then finished with a splash of vinegar for brightness. This simple side dish makes the most of both the tender leaves and crunchy stems of Swiss chard.
Ingredients
- •1 bunch Swiss chard
- •2 tablespoons olive oil
- •2 large shallots
- •2 cloves garlic
- •1 to taste Kosher salt
- •2 teaspoons Sherry vinegar
Cooking Instructions
- 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).
5 min
- 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.
8 min
