♦ 2 bunches rainbow chard, rinsed and dried
♦ 3 to 4 tbsp oil
♦ 1 large shallot, minced
♦ salt and pepper, to taste
♦ 2 cloves of garlic, minced
♦ pinch of sugar
♦ pinch of nutmeg
♦ 1/2 cup water
Separate the tough stems from the leaves. Cut the stems crosswise into 1/2- to 1-inch pieces, and tear the leaves into chunks.
Heat oil in a large dutch oven over medium heat – add the shallot and cook until just translucent, about 3 minutes. Add the stems, and sauté for 5 to 7 minutes. Add the salt pepper, and garlic, cooking until fragrant (about 1 minute). Add the nutmeg and sugar, and stir to combine.
Add the torn leaves, tossing briefly to mix in, then slowly pour in the water. Cover the dutch oven with a lid and allow the chard to cook until the leaves have just wilted (4 to 5 minutes) – remove from the heat and serve.
Read more about this dish and my musical pairing by clicking HERE.