wine braised ruby chard
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.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 - 2 ounces thick bacon or side meat, chopped
- 2 tablespoons extra virgin olive oil
- 1 medium onion, sliced
- 1 - 2 pounds ruby swiss chard
- 1/2 cup chicken or vegetable broth
- 1/2 cup wine, any type
How To Make wine braised ruby chard
-
Step 1Wash the chard and remove the red stems. Chop the stems into 3/4" pieces. Set aside. -
Step 2Place all the leaves in a stack, and split lengthwise down the middle, then slice into 3/4" strips.
-
Step 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.
-
Step 4Stir together the chicken broth and wine, and add to the onion mixture. Bring to a boil.
-
Step 5Stir in all the swiss chard leaves, and cover the pot. Steam on LOW heat about 15 minutes, or to desired liking.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Tag:
#Healthy
Keyword:
#SwissChard
Ingredient:
Vegetable
Diet:
Diabetic
Diet:
Low Fat
Diet:
Low Carb
Culture:
Southern
Method:
Stove Top
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