Yield
Makes 4 servings
Charles E. Walton IV

How to Make It

Step 1

Remove chard stems, and cut into 1/4-inch pieces. Wash and dry leaves; cut into 1-inch strips.

Step 2

Heat oil in a large skillet over medium heat. Add stems, and sauté 1 minute. Add leaves and salt, and sauté 2 minutes or just until wilted. Remove from heat, and gently toss with either Warm Pancetta Vinaigrette or Orange-Pumpkin Seed Vinaigrette. Serve warm.

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