Sauté of Chard with Apple and Pine Nut

The sweet crisp apple is a great foil for soft chard with its shaved tongue feeling engendered by oxalic acid. Also, adding a little vinegar seems to tame that feeling and helps with calcium absorption. The un-toasted pine nuts give a resinous nutty flavor that helps pull things together. Be sure to cook the stems and onions gently so they do not turn bitter or singe.

INGREDIENTS:

1 bunch rainbow or red chard, stemmed, stems cut into ¼ inch or smaller, leaves cut into 1½-inch bits or ¾-inch strips, washed and dried, kept separate

1 scant cup white or yellow onion, cut into ¼-inch dice

1½-cup Granny Smith apple, washed and cut into 3/8^th-inch dice, tossed with a little lemon juice to prevent discoloration

½ teaspoon fresh thyme or marjoram leaves, chopped

1 tablespoon apple cider vinegar

¼-cup apple cider, or as needed

Grapeseed or avocado oil, as needed

½ + ½ tablespoon unsalted butter, or more if you wish

Salt and pepper to taste

¼ heaping un-toasted pine nuts

METHOD:

Heat a large skillet or sauteuse over medium heat. When hot, add enough oil to generously coat the pan. When the oil is shivering, add the chard stems and onions, and toss to coat. Season lightly with salt and pepper, then cook, adjusting heat as needed, gently to soften the onion and chard. When the vegetables are starting to soften, add half the herbs and stir in.

Add a 1/2-tablespoon of butter, and as soon as it starts foaming, add the apples and stir gently to coat. Cook just until the apples heat through and take on a little color.

Push all the vegetables to the rim of the pan. Add the cider vinegar and cider and cook down by 80%. Add the last ½-tablesppon of butter, and as soon as it is done foaming, swirl to spread out and mix with the liquid, scatter with the rest of the herbs, then add the chard. Use tongs to turn the chard in the cidery butter, and cook gently until the chard has just wilted and is just cooked through. It should be just tender but not mushy.

Taste and season if needed. Scatter with half the nuts and mix in, transfer to a serving dish, and garnish with the rest of the nuts. Serve immediately.

Serves: 4

Source: Chef Andrew E Cohen