Swiss Chard and Pickled Stems

Here's a good one for those of us trying to be sure we're making the most of what we have. While chard stems can be forgettable when raw, they are dynamic when pickled, providing a sharp contrast to wilted chard leaves. This is essentially a quick pickle, meant to be consumed soon after it is made. The stems can be pickled for a week or two before serving.

(Makes about 3 cups)

Ingredients

½ cup champagne vinegar
½ cup water
1 shallot, minced
2 tablespoons honey
½ teaspoon kosher salt, plus extra for seasoning
1½ pounds Swiss chard
2 tablespoons extra virgin olive oil

Directions

In a 4- to 6-quart pot, simmer the vinegar, water, shallot, honey and salt until the honey and salt have dissolved.
Tear the leaves off the stems. Trim off the tough ends and dice the stems into ¼-inch pieces. Add the stems to the pot. (If the brine doesn’t cover the stems completely, that’s okay. The stems will soften in the brine.) Bring to a simmer and cook, stirring occasionally to ensure all the stem pieces absorb some brine, for 5 minutes. Let the stems cool in the brine. If you are not planning to serve them right away, cover and refrigerate for up to 2 weeks.
In a large pot over high heat, warm the olive oil. Stir in the leaves and a pinch of salt and sauté until the begin to wilt. Using a slotted spoon, add the pickled stems to the pot, then spoon in half of the pickling liquid. Cook until the chard leaves are soft and most of the liquid is evaporated. Taste, adding more pickling liquid if you prefer a sharper taste.

Recipe from The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux, by Paul Virant with Kate Leahy, page 136