Prep the Chard: Wash the Swiss chard thoroughly and shake dry. Separate the leaves from the stems. Roughly chop the leaves and set aside.
Slice the stems into 1/2-inch pieces.
Cook the Stems: In a large skillet, bring the 1 cup (240 ml) of vegetable stock to a boil over medium-high heat.
Add the chopped stems, season with a pinch of salt and pepper, and cook for 5-7 minutes until tender.
Reserve the Liquid: Using a slotted spoon, transfer the cooked stems to a bowl.
Reserve the flavorful cooking liquid in a separate container and wipe the skillet clean.
Sauté Aromatics & Leaves: Return the skillet to medium heat and add the 1 tbsp (15 ml) of olive oil.
Add the chopped shallots and cook for 1 minute until fragrant.
Add the chard leaves and cook, stirring, for 2-3 minutes until just wilted.
Combine and Finish: Add the cooked stems back to the skillet along with 2 tbsp (30 ml) of the reserved cooking liquid.
Bring to a simmer, then remove from the heat.
Create the Sauce: Immediately swirl in the 1 tbsp (15 ml) of butter until it melts and creates a glossy sauce.
Taste and adjust seasoning with more salt and pepper if needed.
Serve: Serve immediately with fresh lemon wedges on the side for squeezing over.
Don't toss the stems!
Cooking them separately in stock first is the key to making them perfectly tender and sweet, ensuring they're done at the same time as the delicate leaves.
Dry your leaves well after washing. Excess water will steam the chard and can dilute the flavor. A salad spinner works wonders for this.
