Wine Braised Ruby Chard

7
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.

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

Ingredients

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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

How to Make Wine Braised Ruby Chard

Step-by-Step

  • 1Wash the chard and remove the red stems. Chop the stems into 3/4" pieces. Set aside.
  • 2Place all the leaves in a stack, and split lengthwise down the middle, then slice into 3/4" strips.
  • 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.
  • 4Stir together the chicken broth and wine, and add to the onion mixture. Bring to a boil.
  • 5Stir in all the swiss chard leaves, and cover the pot. Steam on LOW heat about 15 minutes, or to desired liking.
  • 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.

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About Wine Braised Ruby Chard

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




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