Wilted Chard with Onion
Leafy greens include chard, kale, broccoli rabe, collards, spinach, as well as the tops of beets and turnips. There are many varieties of each of these, rainbow chard, Swiss chard, red Russian kale, laciniato kale, and Bloomsdale spinach just to name a few. Select greens that are vibrant, perky, and fresh looking. Avoid buying them in bags already washed and prepared. Whatever time is saved with these convenience items is completely off set by the greater flavor and freshness of locally harvested greens. Except for chard, the stems of leafy greens should be stripped off and discarded. To do this, hold on to the stem and then grasp the bottom of the leaf and pull it towards the leaf tip while pulling away on the stem with the other hand. The leaves may also be cut from the stem with a small sharp paring knife. The wide ribs of chard leaves can be saved and cooked; they do have a longer cooking time than the leaves, and they need to be separated and cooked apart or ahead. Wash all greens well in abundant water and drain. Chicories are the family that includes radicchio, escarole, Belgian endive, and frisée. These greens are pleasantly bitter—and not always green: radicchio is usually red, and Belgian endive is a pale, pale yellow green. The hearts of leafy varieties such as escarole and curly endive are almost white. All chicories make delightful salads, and some are sturdy enough to braise and grill. They all should have brightly colored, fresh outer leaves. The headed varieties such as Belgian endive and some varieties of radicchio should be firm and tightly closed. To prepare chicories for salads, tear off and discard the outer dark leaves, which can be tough and bitter. Separate the leaves and wash and dry them well. Belgian endive will brown very quickly and should be trimmed and cut just before being used. To prepare chicories for braising and grilling, the tightly headed varieties can be cut in half or in wedges.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Wash thoroughly and drain: 1 large bunch of chard.
Step 2
Pull the leaves from the ribs. Trim the ends from the ribs and then cut them into thin slices. Cut the leaves into wide ribbons.
Step 3
Heat in a heavy pan: 2 tablespoons olive oil.
Step 4
Add: 1 onion, diced.
Step 5
Cook over medium heat, stirring occasionally until soft, about 5 minutes. Add the chard ribs and continue cooking for 3 minutes. Add the chard leaves and: Salt.
Step 6
Cook, stirring now and then, until the leaves are tender. Add a little bit of water if the pan gets dry and the onions begin to stick and brown.
Variations
Step 7
Use only 1 tablespoon olive oil, and before adding the onions, add 2 slices bacon cut into 1-inch pieces. Cook until the bacon is beginning to brown, take it out of the pan, and add the onions. Return the cooked bacon to the pan with the chard.
Step 8
Add a pinch of dried chile flakes for a bit of spice.
