Quick-Braised Chard With Oil And Vinegar
serves 2-4
Here's a quick, easy way to cook chard. Adding the oil and vinegar at the end of cooking keeps the flavors fresh and bright. If you like, thinly slice the stems and add them to the pan for a couple of minutes before the leaves.
2 bunches (about 1 1/2 pounds) chard, stemmed and cut into ribbons
1 tablespoon olive oil
2 tablespoons Champagne vinegar
prep: 10 minutes
total: 20 minutes
large sauté pan with cover
tongs
1. Combine the chopped chard and a splash of water in a large sauté pan. Cover and cook over medium-high heat, tossing occasionally with tongs, until the chard is bright green and tender, 5-10 minutes.
2. Remove the lid to let excess moisture evaporate. Toss the chard with oil and vinegar and season with salt and pepper to taste.
