WINE BRAISED RUBY CHARD
We used to grow Swiss Chard - it's a very easy green to grow. My favorite was the ruby variety, so pretty with the bright red stalks and dark green leaves. Here is the recipe I made up with my first harvest many years ago. I found some really pretty ruby chard at the farmers market the other day and made it again.
Provided by Susan Feliciano @frenchtutor
Categories Vegetables
Number Of Ingredients 6
Steps:
- Wash the chard and remove the red stems. Chop the stems into 3/4" pieces. Set aside.
- Place all the leaves in a stack, and split lengthwise down the middle, then slice into 3/4" strips.
- In a large saucepan, on medium high, cook bacon in olive oil until bacon just starts to brown a bit. Add the sliced onion and the chopped stems. Sauté over medium heat until onions are very soft.
- Stir together the chicken broth and wine, and add to the onion mixture. Bring to a boil.
- Stir in all the swiss chard leaves, and cover the pot. Steam on LOW heat about 15 minutes, or to desired liking.
- Sprinkle portions with salt and pepper to serve. This is very good seasoned with my Aunt Sadie's hot pepper vinegar. That recipe is linked in the comments.
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