Sweet and Savory Swiss Chard

From Chef Susan Pasko

This recipe is just one version of my master method for One-Pot Easy-Peasy Market Box Veggies.  The principles are always the same….  Start with onions and garlic cooked slowly in butter or oil.  Always give the onions a fifteen minute head start, (during which you can prep the other veg, or sit down with a cup of tea or glass of wine!)  Then add the hard vegetables, cook 15 minutes more, then the quick-cooking vegetables for 10 minutes, then the leaves which will wilt pretty quickly in most cases.  Adjust cooking times by tasting the veggies along the way….  These kind of recipes are guidelines, not rules.

Ingredients:

1 bunch any-color Swiss chard
1 tablespoon butter or oil
1 medium onion, cut into medium dice
3 garlic cloves, peeled and roughly chopped
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3 ribs celery, rinsed and sliced 1/2 inch thick
2 carrots, scrubbed and sliced 1/2 inch thick
1/2 cup white wine
1 tablespoon tamari or soy sauce
1/3 cup raisins
2 tablespoons capers
Water as needed

Method:
Using a paring knife, slice the leaves of the chard away from the thick stem.
Rinse stems, slice into 1″ pieces and set aside.  Place leaves in a salad spinner filled with cold water,  wash well,  then lift basket out of the spinner and discard water.  Don’t bother spinning leaves, just remove them from the basket and place on cutting board.  Stack a few leaves, roll the stack into a”cigar”, and slice thinly crosswise into “chiffonade”.  Set aside.

Heat butter or oil in a 3-4 quart heavy-bottomed pot over medium heat.  Add onions, garlic, salt and pepper, a drizzle of water and give it a stir.  Turn the heat down as low as it goes, cover, and cook for 15 minutes.

Stir in the harder vegetables… the carrots and celery.  Replace the lid and cook another 15 minutes, adding a little water if the vegetables are sticking.  Then add the softer things: the chard stems and raisins, along with the white wine, soy sauce and capers.  Leave the lid off and stir it up, cooking until almost all the liquid is gone.  Then add the chard chiffonade and replace the cover for the two minutes it will take to wilt down.  Serve garnished with the Parmigiano.

Serves 4 as a side dish.  Add a little cooked quinoa or rice to make it a main.