February Fabulousness: Braised Chard

Meredith and Joe met in Oxford when I met the Maharishi. We were college buddies at 20, all those years ago, and we're still friends now. Meredith took on the catering for the Manchester College Oxford Ball in 1985 and I still remember the marinated mushrooms. She's now the CMO at a major corporation but still finds time to cook.  This is her braised chard, inspired by Alice Waters. -- MsW

Meredith says: In the middle of the winter, all I really want to cook and eat is simple, comfort food -- minimal fuss, healthy, warm, yummy stuff.  And dairy-free, of course (for the men in my life who can't eat dairy!).   Almost anything stewed or braised is high on my list.  Here's one of my favorite vegetable dishes -- takes about 30-40 minutes max and is amazing with fish or any meat...or just to eat in a bowl on its own. 

Braised Chard (with thanks to Alice Waters)

1 large, fresh bunch of red or green chard
1 large sweet onion or 3-5 good size shallots, sliced or chopped
olive oil

Separate the leaves, wash and take off the end ribs.  Cut the leaves into a rough chiffonade and set aside.

Heat a couple of tablespoons of olive oil in a big pot (on low-ish temp), large enough to hold the chard leaves.  Slowly soften the onions.   Add in the leaves, season with salt and pepper, stir in with the onions, cover and stew for 20-30 minutes, stirring occasionally. 

That's it.  Serve as is.  I don't add anything else -- the chard is amazingly sweet and melts in your mouth cooked this way.