Wine Braised Ruby Chard

Susan Feliciano

By
@frenchtutor

We used to grow Swiss Chard - it's a very easy green to grow. My favorite was the ruby variety, so pretty with the bright red stalks and dark green leaves. Here is the recipe I made up with my first harvest many years ago. I found some really pretty ruby chard at the farmers market the other day and made it again.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4-6
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

1 - 2 oz
thick bacon or side meat, chopped
2 Tbsp
extra virgin olive oil
1 medium
onion, sliced
1 - 2 lb
ruby swiss chard
1/2 c
chicken or vegetable broth
1/2 c
wine, any type

Step-By-Step

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1Wash the chard and remove the red stems. Chop the stems into 3/4" pieces. Set aside.

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2Place all the leaves in a stack, and split lengthwise down the middle, then slice into 3/4" strips.

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3In a large saucepan, on medium high, cook bacon in olive oil until bacon just starts to brown a bit. Add the sliced onion and the chopped stems. Sauté over medium heat until onions are very soft.

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4Stir together the chicken broth and wine, and add to the onion mixture. Bring to a boil.

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5Stir in all the swiss chard leaves, and cover the pot. Steam on LOW heat about 15 minutes, or to desired liking.

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6Sprinkle portions with salt and pepper to serve.
This is very good seasoned with my Aunt Sadie's hot pepper vinegar. That recipe is linked in the comments.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Diabetic, Low Fat, Low Carb
Other Tag: Healthy
Hashtag: #SwissChard