Vegetables: Chard 01 by Recipe Cottage

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	Chard 01

		Chard with Butter, Garlic, Onion, Apricots and Almonds Serves 2-4. 1 bunch Swiss chard 1 tablespoon unsalted butter 1/4 large onion, chopped 1 large clove garlic, minced 1/4 cup white wine 2 tablespoons minced dried apricots 2 tablespoons chopped almonds, lightly toasted salt and fresh ground pepper to taste Cut stalks from chard and chop. Add chopped stalks to large amount of rapidly boiling, amply salted water to which a 1/2 teaspoon baking soda has been added (to help retain green color). As stalks heat, finely chop chard leaves by rolling them up into a large "cigar" and slicing finely with sharp knife. Hold knife at 90-degree angle and cut these slices into thirds or quarters. Add leaves to boiling stems and cook for 2 minutes, stirring constantly to assure even cooking. Drain in colander and spread out to aid in prompt cooling and reduce browning of leaves. Melt butter in saute pan over low-medium heat. Gently cook onion and garlic, stirring, until translucent and lovely smelling. Increase heat to medium-high, add wine and apricots, and deglaze pan. Once the fruit swells slightly, add the fully drained chard, mix well, and add salt and pepper to taste. Saute for a minute or so to allow flavors to blend. Just before serving, mix in toasted almonds. Great with roasted or grilled poultry or lamb.