Page 7 - ClubLife Weekly 112321

CHEF'S CHEF'S
CORNER
CORNER

Swiss Chard

Swiss Chard is a seasonal staple in my repertoire. Look for vibrant firm stems with
deep green leaves. Make sure to wash the chard well before cooking. It’s great in

soups and stews or as the star of the dish. My favorite way to prepare it is to
sauté the stems first in some olive oil along with some shallots, bacon and garlic.

Once the stems are tender, deglaze with white wine. Next, add in the reserved
leaves, golden raisins and stock of your choice. Cook until the leaves are tender

and finish with a splash of white balsamic. Season with salt and pepper.

Olive oil
½ cup bacon, cut into 1/4-inch dice
2 cloves garlic, smashed

2 shallots, thinly sliced
¼ cup golden raisins
1 bunch Swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 1/2-inch

lengths
4 oz white wine
1/2 cup chicken or vegetable stock
2 teaspoons white Balsamic
Kosher salt and pepper to taste