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wine braised ruby chard

(1 rating)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

We used to grow Swiss Chard - it's a very easy green to grow. My favorite was the ruby variety, so pretty with the bright red stalks and dark green leaves. Here is the recipe I made up with my first harvest many years ago. I found some really pretty ruby chard at the farmers market the other day and made it again.

(1 rating)
yield 4 -6
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For wine braised ruby chard

  • 1 - 2 oz
    thick bacon or side meat, chopped
  • 2 Tbsp
    extra virgin olive oil
  • 1 md
    onion, sliced
  • 1 - 2 lb
    ruby swiss chard
  • 1/2 c
    chicken or vegetable broth
  • 1/2 c
    wine, any type

How To Make wine braised ruby chard

  • 1
    Wash the chard and remove the red stems. Chop the stems into 3/4" pieces. Set aside.
  • 2
    Place all the leaves in a stack, and split lengthwise down the middle, then slice into 3/4" strips.
  • 3
    In a large saucepan, on medium high, cook bacon in olive oil until bacon just starts to brown a bit. Add the sliced onion and the chopped stems. Sauté over medium heat until onions are very soft.
  • 4
    Stir together the chicken broth and wine, and add to the onion mixture. Bring to a boil.
  • 5
    Stir in all the swiss chard leaves, and cover the pot. Steam on LOW heat about 15 minutes, or to desired liking.
  • 6
    Sprinkle portions with salt and pepper to serve. This is very good seasoned with my Aunt Sadie's hot pepper vinegar. That recipe is linked in the comments.
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