jules's Notes:
1 bunch
chard
Ask the
hotline about
this ingredient!
1
shallot
Ask the
hotline about
this ingredient!
1 tablespoon
olive oil
Ask the
hotline about
this ingredient!
1 splash
good balsamic vinegar
Ask the
hotline about
this ingredient!
rinse the greens in plenty of water
Ask the hotline about this step!fold the leaves over the stem (lengthwise) and cut out the stem
Ask the hotline about this step!chop the stems into very small cubes and the shallot into thin slices
Ask the hotline about this step!cut the leaves into strips
Ask the hotline about this step!set a pot of water to boil and start heating the olive oil in a skillet
Ask the hotline about this step!when the olive oil is hot, add the sliced shallot and chopped stems and turn down the heat, let them cook but not brown.
Ask the hotline about this step!add 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 the hotline about this step!watch 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 the hotline about this step!add the splash of balsamic to the hot skillet and let the heat of the pan caramelize.
Ask the hotline about this step!sprinkle the stems and shallots and all the remaining pan liquids over the chard leaves.
Ask the hotline about this step!season with salt and pepper.
Ask the hotline about this step!
