Sauteed Swiss Chard with Brandied Currants

1. 1

   In a small bowl, soak the currants in the brandy.

2. 2

   Separate the Swiss chard stalks from the leaves and cut the leaves into 1-inch-wide strips.

3. 3

   Pull the strings from the stalks and cut the stalks into 3-by-1/2-inch strips.

4. 4

   Bring a large saucepan of water to a boil.

5. 5

   Add the lemon juice, salt and the Swiss chard stalks and cook until tender, about 7 minutes.

6. 6

   Using a slotted spoon, transfer the stalks to a baking sheet to cool.

7. 7

   Add the chard leaves to the pan and cook, stirring, just until wilted, about 1 minute.

8. 8

   Drain the chard in a colander and let cool slightly, then gently squeeze out the excess water.

9. 9

   Using a fork, fluff up the chard leaves to eliminate clumps.

10. 10

    Melt the butter in a large saucepan.

11. 11

    Add the chard stems and leaves and the currants and cook over moderate heat, stirring, until warmed through, about 4 minutes.

12. 12

    Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.