Ingredients

3 tablespoons unsalted butter
1 onion, finely chopped
1 carrot, finely chopped
1 potato, cut into 1/2 inch chunks
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds Swiss chard, washed, white and green parts cut into strips
3 tablespoons red wine vinegar

Directions

Heat the butter in a large saucepan over moderate
heat. Add the onion, carrot, potato, salt and pepper and saute until the vegetables are tender, 7 to 10
minutes. Add the Swiss chard, stirring to mix well, cover the pan and simmer over low heat until chard is
tender, 7 to 10 minutes. Add the vinegar and simmer, uncovered for a few minutes longer. Serve warm.