The Garden & Saucier
Braised Rainbow Chard
The Strategy:
Simmering rainbow chard in a flavorful chicken stock is a wonderful way to bring out the vegetable's natural, earthy sweetness. Adding garlic, crushed red pepper, and a pinch of nutmeg infuses the greens with a warm, complex spice profile. A final splash of fresh lemon juice right at the end brightens the dish and highlights the vibrantly colored stems.
Ingredients
- 1 bunch rainbow chard, about 1 pound (substitute with Swiss chard, mustard or collard greens)
- 2 tablespoons olive oil
- 1 medium onion, peeled and thinly sliced
- 4 garlic cloves, peeled and smashed
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon ground nutmeg
- Zest of 1 medium lemon, about 2 teaspoons
- Juice of 1 medium lemon, about 3 tablespoons
- 2 cups homemade chicken stock or prepared low sodium broth
Instructions
Braised Chard
- Trim the tough bottom stems from the chard. The stems in the center of the leaves are tender; chop these with the leaves. Roll the leaves around each other (like a cigar) and cut into 1-inch strips.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and cook until soft.
- Add the garlic and crushed red pepper flakes and cook for 2 minutes more.
- Add the chard in batches using tongs to continually toss the leaves with the onion.
- Season with some of the salt and pepper.
- Stir in the nutmeg, lemon zest and juice.
- Pour in the chicken stock and bring to a boil.
- Reduce the heat to low and simmer the chard in the broth until the leaves are tender and most of the liquid disappears, about 5 to 8 minutes.
The Heart of the Table
This colorful dish of braised greens adds a bright pop of orange, red, and yellow to the table, looking like a fresh garden harvest. Its warm, comforting aroma and simple preparation make it a grounding, nourishing side dish that brings a touch of rustic charm to any family dinner.
The Art of the Host
- a platinum-grade non-stick silicone baking mat for consistent heat conduction
- a large, hand-thrown ceramic serving platter with an organic rim
- a well-seasoned 12-inch cast-iron skillet with dual pour spouts
- a 7-quart enameled cast-iron Dutch oven with dual helper handles
- a mouth-blown glass dressing cruet with a hand-ground glass stopper
- a fine-blade microplane zester with an ergonomic soft-grip handle
Neighborly Grace
- THE PRESENTATION: Ladle the braised chard into a shallow stoneware serving dish, making sure to show off the colorful stems, and finish with a light grating of lemon zest.
- THE POUR: A dry, mineral-forward Rosé or a chilled chamomile tea infused with a splash of white grape juice.
- THE VIBE: Covered Veranda. The evening is calm as the sun goes down, and guests enjoy the warm, vibrant greens alongside grilled mains.