Wilted Chard With Shallots and Vinegar

bon appétit chard shallot side healthy quick & easy high fiber low cholesterol low fat kid-friendly sugar conscious kidney friendly paleo dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added small plates

Jeremy Fox

4 servings

Source

Ingredients

1 bunch Swiss chard, ribs and stems separated from leaves

2 tablespoons olive oil

2 large shallots, thinly sliced into rings

2 garlic cloves, grated

Kosher salt

2 teaspoons Sherry vinegar or red wine vinegar

Method

Cut Swiss chard stems into very small pieces. Tear leaves into 2" pieces and rinse well (you'll want some water still clinging to the leaves).

Heat oil in a large skillet over medium-high. Add chard stems, shallots, and garlic and season with salt. Cook, stirring occasionally, until vegetables are starting to soften but haven't taken on any color, about 2 minutes. Add chard leaves, season with salt, and cook, tossing occasionally, until leaves are tender and have released some liquid, about 3 minutes (stems will have a bit of crunch). Mix in vinegar; taste and season with more salt if needed.