Braised Chard

1 Slice the chard stems from the leaves. Pour in the vegetable stock and cover.

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Cut the leaves crosswise into 1-inch-wide strips and set aside.

Braised chard. 2 Heat the oil in a medium frying pan over. One-Pot Braised Chard With Gnocchi Peas and Leeks Adding a package of prepared potato gnocchi to a pot of braised greens turns a side dish into a vibrant one-pot meal fit for weeknights. Coarsely chop the stems and set aside.

Ingredients 4 tablespoons unsalted butter 3 leeks white and light green parts sliced thinly into half-moons 1 pound chard preferably rainbow or red about 2 bunches stems thinly sliced and. The chard stems leeks and peas are nubby and colorful next to the pillowy gnocchi while a combination of butter and white wine makes the sauce rich and tangy. Sauté the onion for 3 minutes until soft.

In a large skillet heat the olive oil over medium-high heat. Add the chard and stir to combine.

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