The Artisanal Kitchen: Vegetables the Italian Way by Andrew Feinberg & Francine Stephens & Melissa Clark

Author:Andrew Feinberg & Francine Stephens & Melissa Clark
Language: eng
Format: epub
Publisher: Artisan
Published: 2017-01-21T05:00:00+00:00

Marinated Rainbow Chard

Marinated Rainbow Chard

Unlike most dense, dark greens, whose stems are too reedy or coarse to eat, Swiss chard has stems that are delicious and warrant cooking. And if you can find gorgeously hued rainbow chard at the market, it would be a tragedy not to make use of all that wonderful color in the stems.

The thing to keep in mind is that the leaves and stems need to be cooked separately, because the stems take much longer to soften. So they should always be added to the pan first. Here they get sautéed in sweet, deeply flavored garlic-scented olive oil until they wilt. Then the greens are added, along with some fresh chopped garlic for pungency. This dish can be made up to 1 day ahead—and the chard is especially compelling after it’s had a chance to truly marinate. | Serves 4

2 bunches Swiss chard (1 pound), stems trimmed

½ cup extra-virgin olive oil

6 garlic cloves, 4 smashed and peeled, 2 chopped

Kosher salt

2 tablespoons plus ½ teaspoon moscato vinegar (see Resources)

½ teaspoon chili flakes

Scant ⅛ teaspoon freshly cracked black pepper

Remove the stems from the chard leaves. Cut the stems in half lengthwise, then into 3-inch lengths. Keep the leaves whole.

Heat a large skillet over medium-high heat. Add ¼ cup of the olive oil and the 4 smashed garlic cloves and cook until the garlic is light golden brown, about 2 minutes. Remove and discard the garlic.

Add the stems to the garlic oil and sprinkle with salt. Cook until the stems are browned in spots, 4 to 5 minutes (if the stems begin to brown too much before they are tender, add a few tablespoons of water). When the stems are almost tender, stir in the 2 tablespoons vinegar. Cook until the stems are shiny and tender, 1 to 2 minutes more. Transfer to a platter.

Return the skillet to medium-high heat, add 2 tablespoons olive oil and the 2 chopped garlic cloves, and cook for 1 minute. Add the chili flakes and cook for 30 seconds. Add the chard leaves, season with salt, and cook until wilted, 1 to 2 minutes. Transfer the greens to a plate and let cool.

Place the greens in a bowl and sprinkle with the remaining 2 tablespoons olive oil and ½ teaspoon vinegar and the pepper. Gently mix in the stems. Let marinate for at least 20 minutes before serving, or for up to 1 day. Store in the refrigerator if marinating for more than 2 hours.

Note: You can use regular chard for this recipe if you can’t get rainbow chard. Beet greens will also work, though their stems are thinner, so you should cook them a little less.

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