Braised Swiss Chard
Per 3⁄4 cup
1 large bunch Swiss chard (about 11⁄2 pounds)
1 cup strong vegetable stock
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
2 medium shallots, finely chopped (about 1⁄4 cup)
1 tablespoon unsalted butter
Wash the chard thoroughly under running water, and shake dry. Using your hands, tear the leafy parts away from the stems; set aside. Cut the stems into bite-sized pieces. In a non-Teflon coated skillet bring the stock to a boil; add the stem pieces. Season with salt and pepper; cook until tender. Transfer them to a bowl or plate, reserving their cooking liquid. Wipe out the skillet.
Return the skillet to the heat and add the olive oil and shallots. Cook 1 minute until they sizzle and soften slightly. Add the chard leaves, and cook only until they wilt. Add back the stems, plus 2 tablespoons of their cooking liquid. Bring to a simmer, and swirl in the butter.
Taste for seasoning. Serve with lemon wedges.