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Sauteed chard with shallots

February 3, 2010

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Serves 4

1 bunch Swiss chard
1 tablespoon unsalted butter
1/4 cup chicken stock
1 tablespoon olive oil
2 large shallots, thinly sliced
Salt and pepper, to taste
1. Cut out and discard the thick center stems of the chard. Coarsely chop the leaves.

2. In a large skillet, melt the butter over medium heat. Stir in the chicken stock. Add the chard and simmer, covered, for 5 minutes or until the leaves are tender. Drain in a colander.

3. In the same pan, heat the olive oil over low heat. Add the shallots and cook, stirring often, for 10 to 12 minutes or until soft but not brown. Return the chard to the pan; heat, stirring, until hot. Add salt and pepper. Adapted from Catch restaurant