This is a quick to make dish where the capers and wine play with the earthy sweetness of the chard. This recipe works fine with green and gold chard, but red chard might not work as it is earthier tasting than the others.
INGREDIENTS:
1 bunch of green or gold chard, leaves and stems separated 3 cloves garlic, minced 2 spring onions, greens removed and reserved for another use 2 tablespoons capers, drained ½ cup dry white wine Salt and pepper to taste Olive oil as needed
METHOD:
Chop the leaves into bite sized pieces and wash and drain.
Cut the stems into 1/8th inch wide slices across the stem. If the stems are narrow, cut on the bias so the slices are around 1½ inches long. Wash and drain.
Halve the onions lengthwise, then slice as you did the chard stems.
Heat a medium sauté pan over medium-high heat. Film it with oil and when it is hot, add the stems. Cook until getting tender, but still a little crunchy.
Add the onions and toss to coat in oil. Sauté quickly until onions are softened.
Add the garlic and cook until fragrant and softened a little.
Add a little more oil so the pan bottom is coated, and add the capers. Cook to heat through and add the chard leaves on top.
Pour the wine in the pan and use tongs to turn over the leaves in the wine, combining with the alliums and capers. Season with salt and pepper and cook until the chard wilts. Drizzle with a little oil and turn to coat.
Use tongs to remove chard and most of the vegetables to a plate, then return the pan to the heat and cook any remaining liquid down to a couple tablespoons. Drizzle over the chard, and serve.
Serves: 2-4
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
