Sauteed Chili Vinegar Chard

By / Photography By Jennifer Bakos | October 28, 2016

Ingredients

  • 1 Fresno or other red chili, thinly sliced into rings
  • 2 tablespoons Sherry vinegar or red wine vinegar
  • 2 tablespoons olive oil
  • 2 large shallots, finely chopped
  • 12 cups torn Swiss chard leaves (from 2 large bunches)
  • Sea salt
  • Freshly ground black pepper
  • Poached eggs (optional)

Preparation

Combine chili and vinegar in a small bowl.

Heat oil in skillet over medium high heat. Add shallot and cook, stirring often, until softened, about 3 minutes. Add chard in batches, letting it wilt slightly before adding more, and cook, tossing, until completely wilted, about 3 minutes. Remove from heat and season with salt, pepper, and chili vinegar.

Spoon greens over grits and top with a poached egg if using.

Related Stories & Recipes

Communal New Year’s Day Grits Party

Creamy, cheesy grits are simple and celebratory at the same time. Shake up your New Year’s day brunch menu with a big Pot of them, artfully spread on a big board placed in the middle of the table for ...

Ingredients

  • 1 Fresno or other red chili, thinly sliced into rings
  • 2 tablespoons Sherry vinegar or red wine vinegar
  • 2 tablespoons olive oil
  • 2 large shallots, finely chopped
  • 12 cups torn Swiss chard leaves (from 2 large bunches)
  • Sea salt
  • Freshly ground black pepper
  • Poached eggs (optional)
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60