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Swiss Chard Saute
| c.1997, M.S. Milliken & S. Feniger, all rights reserved |
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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
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.
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