BRAISED SWISS CHARD WITH PESTO AND LEMON
While braising may be a favorite cold weather cooking technique, we often braise with spring and summer vegetables. We tend to prefer most braised greens fully cooked, so don't be afraid to overblanch these greens. The key to this dish is taking the time to cook the chard with the pesto so that the greens absorb all of the flavor. We like to pair this with Bunny Balls (page 50).
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil over high heat. Submerge the chard in the boiling water and cook, stirring once or twice, for 2 minutes. Drain and set the chard aside.
- Heat the olive oil in another large pot over medium-high heat. Add the onions and salt and cook, stirring frequently, until tender, about 10 minutes. Do not allow the onions to brown. Add a few tablespoons of water, if necessary.
- Add the chard and pesto to the pot and continue cooking, stirring constantly, until the chard and pesto have mixed completely and any remaining water has evaporated, about 5 minutes.
- Finish with a squeeze of lemon, stir, and serve immediately.
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