Swiss Chard

Swiss chard is a quick-to-cook green that’s perfect for weeknights. The only thing that takes a bit of time is washing the leaves, which usually harbor grit. (A good salad spinner will do the trick.) I don’t like to waste the stems, so I include them in this dish. Since they take a little bit longer to cook than the leaves, I slice them thinly and sauté them for a few minutes before adding the leaves. Fresh ginger, a mix of maple-syrup and balsamic vinegar, and just a little bit of butter smooth out the earthy flavors of this versatile green. Try these flavors with a spinach sauté too.

2 tsp. maple syrup
½ tsp. balsamic vinegar
1 bunch (12 to 13 oz.) Swiss chard, rinsed and dried
1 Tbsp. extra-virgin olive oil
kosher salt
1½ 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- to 3-inch pieces) and wash and dry them well. Rinse the stems and slice them crosswise into thin (¼-inch) pieces.

Heat the olive oil in a large (11- to 12-inch) 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 of the chard leaves and ¼ 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 the 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

Recipe by Susie Middleton