Sauteed Rainbow Chard with Shallots and Garlic

Two things you need to know for today’s post: I am recently a farmer’s market convert, and I am recently a shallot convert.

 

See, I’ve always loved them – both farmer’s markets and shallots – but lately I’ve been frequenting them both with equal abandon. Farmer’s markets full of fresh produce and samples and stories of hard-working farmers. And chocolate croissants. OMG. Yeah, that’s a good reason to frequent a market…

 

And shallots. I love me some onions, don’t get me wrong, but shallots are a mighty fine specimen that lend some pretty fantastic flavor to all things from chicken to salad dressings. YES and yes. So good.

Anyway, at the market the other day I fell in love with a beautiful bunch of oriole chard and left carrying it like a bouquet of roses. I made Wes pet the leaves gently like they were a week-old kitten or something so as not to damage the beautiful leaves. We went to Zaza’s Pizza for a quick lunch where Wes promptly fell out of a chair and bonked his head.

 

A handful of scream-crying tears and a cup of gelato later we were munching on some cheese pizza when suddenly a sweet new friend popped by and said hi with some sweet encouraging words for the terrified/mortified momma in me. By the time we got back out to the car that gorgeous chard was half wilted and sad, although still delicious later that night.

 

This quick and simple side dish is light but flavorful. I’ve made it with and without the stems, but I have to admit that I don’t love having them in there. I find them kind of bitter, but with all that color you KNOW they’ve got to have some decent nutrition. Do what you will with them; just don’t skimp on the garlic and shallots! And, you know, maybe don’t leave your fresh market chard in the car when you stop at a pizza joint for lunch. Or whatever.

SAUTEED RAINBOW CHARD WITH SHALLOTS AND GARLIC

• 2 Tbsp olive oil
• 2 bunches rainbow chard, leafy greens removed and chopped
• 2 shallots, chopped
• 3 cloves garlic, minced
• 2 tablespoons water
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon red wine vinegar

Heat the olive oil in a large pan over medium heat. Add the chopped shallots and garlic and cook for about 4-5 minutes until translucent and starting to brown slightly. Add the chopped chard and 2 tablespoons of water, stir to combine and cover. Cook for 5-6 minutes, stirring occasionally, until the leaves are wilted and tender. Remove the lid and add the vinegar, salt and pepper and cook, stirring constantly, until all of the liquid has evaporated. Serve hot and enjoy.