Braised Swiss Chard
· 1 tablespoon extra-virgin olive oil
· 1 large onion cut in quarters and then slice thinly pole-to-pole
· 1 bunch Swiss chard, about a pound, washed, leaves and stalks separated
· 2 tablespoons balsamic vinegar
· 1/4 teaspoon salt
· ground black pepper to taste
· 1 or 2 cloves of garlic chopped
· 2 tablespoons pine nuts
· Parmigiano-Reggiano, coarsely grated
Toast the pine nuts until golden brown, set aside to cool.
In a large deep skillet or a Dutch oven (I use my wok) heat the oil over medium-low heat, add the onions and cook them until golden brown and very soft, stirring from time to time, for about 10 minutes.
While the onions are cooking, cut the chard stalks (pull leaves off the stalks by folding together along stalk and pull the stalk away like pulling a zipper) into strips 2 inches long by 1/4 inch wide and tear the leaves into 2-inch pieces.
Add the chard stalks and garlic to the onions and cook them until the stalks are tender, about 10 to 15 minutes. Stir occasionally while the stalks are cooking. Once tender add the leaves and vinegar, toss all about to coat the leaves with the oil, and cook about 5 minutes or until the leaves are wilted and tender. Season the chard with salt and pepper, transfer to a serving dish, and top with the reserved pine nuts and grated cheese.
· 1 large onion cut in quarters and then slice thinly pole-to-pole
· 1 bunch Swiss chard, about a pound, washed, leaves and stalks separated
· 2 tablespoons balsamic vinegar
· 1/4 teaspoon salt
· ground black pepper to taste
· 1 or 2 cloves of garlic chopped
· 2 tablespoons pine nuts
· Parmigiano-Reggiano, coarsely grated
Toast the pine nuts until golden brown, set aside to cool.
In a large deep skillet or a Dutch oven (I use my wok) heat the oil over medium-low heat, add the onions and cook them until golden brown and very soft, stirring from time to time, for about 10 minutes.
While the onions are cooking, cut the chard stalks (pull leaves off the stalks by folding together along stalk and pull the stalk away like pulling a zipper) into strips 2 inches long by 1/4 inch wide and tear the leaves into 2-inch pieces.
Add the chard stalks and garlic to the onions and cook them until the stalks are tender, about 10 to 15 minutes. Stir occasionally while the stalks are cooking. Once tender add the leaves and vinegar, toss all about to coat the leaves with the oil, and cook about 5 minutes or until the leaves are wilted and tender. Season the chard with salt and pepper, transfer to a serving dish, and top with the reserved pine nuts and grated cheese.
