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HOME
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» SPINACH & SWISS CHARD
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KITCHEN TIPS & TECHNIQUES
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KITCHEN TIPS & TECHNIQUES
Spinach & Swiss Chard Look for: Supple, deeply colored leaves without mushy spots. Prep: Rinse thoroughly to remove sand; remove thick stems and shred leaves into 2-inch chunks. Rinse leaves again but do not dry. Braise: Heat 2 teaspoons walnut oil (or canola oil) in a large skillet over medium heat. Add spinach or chard and toss until wilted. Add 1⁄2 cup dry white wine or dry vermouth. Cover, reduce heat and cook until wilted, about 5 minutes. Uncover and cook until liquid is reduced to a glaze. Sprinkle 2 teaspoons balsamic vinegar (or rice vinegar) over the greens. Recipes: Sauteed Spinach with Toasted Sesame Oil Spinach Pesto Appetizer Quinoa Salad with Dried Apricots & Baby Spinach More Recipes « Back |
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