I like this recipe because it uses the entire chard- stems and all!
- 1 bunch Swiss chard, stems and leaves separated, stems chopped and leaves sliced into 1-inch thick strips
- 2 tbsp unsalted butter
- 1 tbsp brown sugar
- 1 tbsp red wine vinegar
- Salt and freshly ground black pepper (to taste)
- Fill a medium saucepan with water and bring to a boil over medium-high heat.
- Fill a large bowl with ice water.
- Add the chard stems to the boiling water and blanch for 2 to 3 minutes.
- Using a slotted spoon, transfer the stems to the ice bath and let cool completely.
- Drain the stems and set aside.
- Melt the butter in a medium skillet.
- Add the chard leaves, stirring to coat.
- Cover and cook until wilted, stirring occasionally.
- Add the chard stems, brown sugar, vinegar, and salt and pepper to taste and cook until tender, about 5 minutes.