There was such a smokin' good deal on fresh chard this weekend at the farmers' market that I went a bit overboard and bought a ton of the leafy greens. Lucky for me, I never get tired of eating chard. One of my favorite ways to prepare it is in a heavenly red wine vinegar cream sauce. Cream...I know, I know- it's not exactly the most low-cal route to go, but to quote our boy James Beard, "A gourmet who thinks of calories is like a tart who looks at her watch." So live a little. ;)
Fresh Chard in Red Wine Vinegar Cream Sauce
1.5 bunches fresh chard
1/3 cup heavy cream
1-2 garlic cloves, minced
1 teaspoon best quality red wine vinegar
1 tablespoon olive oil
kosher salt & freshly ground pepper
- Wash chard. Dry leaves. Remove stems and slice leaves into ribbons.
- In a saute pan on medium-high heat, heat one tablespoon of olive oil.
- When oil begins to shimmer, add minced garlic.
- Cook until garlic is fragrant, reduce heat to medium and add chard. Stir occassionally until leaves soften, 2-3 minutes.
- In a bowl, fold 1 teaspoon of red wine vinegar into 1/3 cup heavy cream. Whisk.
- Pour cream/red wine vinegar mixture into saute pan with chard. Stir until heated through. (The chard will absorb a lot of the sauce.)
- Add salt and pepper to taste.
- Serve warm.