Leafy Greens and Their Stems
This is a recipe inspired by the overwhelming amount of chard I get. It's a little bit time consuming, but worth it.
This is a recipe inspired by the overwhelming amount of chard I get. It's a little bit time consuming, but worth it.
- Carbohydrate 3.1932 g
- Cholesterol 0 mg
- Fat 1.73850000072367 g
- Fiber 0.288000004291534 g
- Protein 0.699 g
- Saturated Fat 0.240960000099924 g
- Serving Size 1 1 Serving (35g)
- Sodium 40.1737500000145 mg
- Sugar 2.90519999570847 g
- Trans Fat 0.060997500019597 g
- Calories 29 calories
Step-by-step
- rinse the greens in plenty of water
- fold the leaves over the stem (lengthwise) and cut out the stem
- chop the stems into very small cubes and teh shallot into thin slices
- cut the leaves into strips
- set a pot of water to boil and start heating the olive oil in a skillet
- when the olive oil is hot, add the sliced shallot and chopped stems and turn down the heart, let them cook but not brown.
- add the chard strips to the boiling water - chard is firmer than spinach so it can take more heat without getting unbearably soggy, but i wouldn't leave them in more than 6 mintures. take out the water, rinse under cold water and squeeze to get as much water out as possible. put on serving platter.
- watch the stem and shallot in the skillet, stir and make sure they are not sticking and turn off the heat when the stems start becoming translucent.
- add the splash of balsamic to the hot skillet and let the heat of the pan caramelize.
- sprinkle the stems and shallots and all the remaining pan liquids over the chard leaves.
- season with salt and pepper.
Ingredient lists show chard as a single bunch, but treating the vegetable as two completely distinct ingredients is mandatory for proper preparation. A sharp chef's knife is the most critical tool here, allowing precise separation of the fibrous ribs from the tender lamina without tearing the delicate plant tissue.
- Strip the leaves from the stalks by running a sharp blade flat along each side of the central rib, ensuring clean cuts that prevent jagged edges.
- Dice the harvested stems uniformly into quarter-inch cubes so they soften at an identical rate in the skillet without burning the shallots.
- Boil the leafy strips for no more than six minutes in salted water to retain structural integrity, avoiding the mushy texture that occurs with overcooking.
- Transfer the boiled greens immediately to an ice bath to arrest residual cooking and lock in the vibrant green pigmentation.
- Squeeze the blanched greens firmly by hand inside a clean mesh towel to expel excess moisture before plating.
Regulating heat correctly during the skillet phase prevents the finely sliced shallots and stems from browning prematurely before translucent softness is achieved. Deglazing the hot pan with balsamic vinegar creates a sweet reduction that balances the earthy bitterness inherent in the greens.
