by Meatballs&Milkshakes
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Meatballs&Milkshakes's Notes:
Expand1 bunch swiss chard, stems and leaves separated and leaves chopped Ask a question about this ingredient
1 tablespoon extra virgin olive oil Ask a question about this ingredient
2 tablespoons white wine vinegar Ask a question about this ingredient
2 tablespoons honey Ask a question about this ingredient
1/4 cup white wine Ask a question about this ingredient
1/4 cup chicken stock Ask a question about this ingredient
2 tablespoons toasted pine nuts (optional) Ask a question about this ingredient
Saute the swiss chard stems in the olive oil for a few minutes until they start to break down (with a little salt to season them), about 6-8 minutes.
Ask a question about this stepAdd the stock and wine and let them cook down for about 5-6 minutes, then add the swiss chard leaves. Once they have wilted, add the vinegar and honey.
Ask a question about this stepLet it cook down until the liquid has mostly evaporated and the swiss chard is soft. You can add some toasted pine nuts over the top, if you want some added crunch.
Ask a question about this stepThis was great! I switched up a few items (used red wine in place of white, and maple vinegar instead of white wine vinegar and honey). We were sorry we didn't make a double batch of this. Thanks for sharing.
thanks, I'm so glad you liked it!
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
thanks, I'm so glad you liked it!