by Susie Middleton
- 2 tsp. maple syrup
- 1/2 tsp. balsamic vinegar
- 1 bunch (12-13 oz.) swiss chard
- 1 tbsp. olive oil
- 1 1/2 tsp. minced, peeled fresh ginger
- 1 tbsp. unsalted butter
- 2 tbsp. chopped or sliced toasted almonds
In a small bowl, whisk together the maple syrup and the balsamic vinegar.
Pull or cut away the stems from the chard leaves and reserve. Cut or rip the leaves into large (2-to3 inch pieces) and wash and dry them well. Rinse the stems and slice them crosswise into thin(1/4 inch) pieces.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chard stems and a pinch of kosher salt, and cook, stirring occasionally, until shrunken and beginning to brown lightly, 7 to 8 minutes. (They will begin to crackle in the pan as moisture evaporates.) Add the fresh ginger, stir, and cook just until fragrant, a few seconds. Add all the chard leaves 1/4 teaspoon kosher salt and toss until just wilted (45 seconds to 1 minute). Scrape the balsamic- maple mixture into the pan, stir, and remove from heat. Add the butter and toss and stir until it is melted. Serve warm, garnished with toasted sliced or chopped almonds if desired.
Serves 2 to 3