Wilted Chard With Shallots and Vinegar

Ingredients for Wilted Chard With Shallots and Vinegar

• 1 bunch Swiss chard, ribs and stems separated from leaves

• 2 tablespoons olive oil

• 2 large shallots, thinly sliced into rings

• 2 garlic cloves, grated

• Kosher salt

• 2 teaspoons Sherry vinegar or red wine vinegar

How to make Wilted Chard With Shallots and Vinegar

Cut Swiss chard stems into very small pieces. Tear leaves into 2" pieces and rinse well (you'll want some water still clinging to the leaves).

Heat oil in a large skillet over medium-high. Add chard stems, shallots, and garlic and season with salt. Cook, stirring occasionally, until vegetables are starting to soften but haven't taken on any colour, about 2 minutes. Add chard leaves, season with salt, and cook, tossing occasionally, until leaves are tender and have released some liquid, about 3 minutes (stems will have a bit of crunch). Mix in vinegar; taste and season with more salt if needed.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.