Ingredients
Scale
- I large bunch of red chard (about ¾ pound)
- 1 large shallot, peeled and chopped small
- 2 garlic cloves, minced
- 3 T olive oil, divided
- 2–3 T good quality balsamic vinegar
- Kosher salt and pepper to taste
Instructions
- Rinse the chard under cold water and pat dry with paper towels. Cut the thickest part of the red stalks off of the leaves. Dice into small pieces, about ½ inch, and set aside. Roughly chop the leaves and smaller red stems running through the leaves into bite-sized pieces.
- Heat 2 tablespoons of olive oil in a very large saucepan over medium-high heat. Add the chopped shallots to the oil. Cook for 3-5 minutes, until they become translucent. Add minced garlic to pan and cook an additional minute, stirring constantly, until it becomes fragrant. Add the diced chard stems to the pan and cook for three more minutes.
- Add the roughly chopped leaves and remaining bits of stem to the pan. Drizzle with the remaining tablespoon of olive oil, stirring to coat the leaves. Sprinkle on Kosher salt to taste and a few grinds of black pepper.
- Cook the chard for 3 to 5 more minutes, until the leaves are soft and very reduced in volume. Stir the balsamic vinegar into the pan and cook for an additional minute. Taste and adjust seasoning as necessary before serving.