jules's Notes:
1 bunch chard Ask a question about this ingredient
1 shallot Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 splash good balsamic vinegar Ask a question about this ingredient
rinse the greens in plenty of water
Ask a question about this stepfold the leaves over the stem (lengthwise) and cut out the stem
Ask a question about this stepchop the stems into very small cubes and the shallot into thin slices
Ask a question about this stepcut the leaves into strips
Ask a question about this stepset a pot of water to boil and start heating the olive oil in a skillet
Ask a question about this stepwhen the olive oil is hot, add the sliced shallot and chopped stems and turn down the heat, let them cook but not brown.
Ask a question about this stepadd the chard strips to the boiling water - chard is firmer than spinach so it can take more heat without getting unbearably soggy, but i would't leave them in more than 6 minutes. take out of the water, rinse under cold water and squeeze to get as much water out as possible. put on serving platter.
Ask a question about this stepwatch the stem and shallot in the skillet, stir and make sure they are not sticking and turn off the heat when the stems start becoming translucent.
Ask a question about this stepadd the splash of balsamic to the hot skillet and let the heat of the pan caramelize.
Ask a question about this stepsprinkle the stems and shallots and all the remaining pan liquids over the chard leaves.
Ask a question about this stepseason with salt and pepper.
Ask a question about this step
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
