Steamed Swiss Chard with Balsamic Vinegar

Steamed Swiss Chard with Balsamic Vinegar uses a quick covered-pan method rather than boiling the greens. The chard is tossed with a small amount of oil, salt, and pepper before steaming.

A first short steam begins the wilting process, then the chard is tossed and covered again until tender. This keeps the cooking time brief and avoids saturating the leaves with water.

Additional olive oil and balsamic vinegar are added only after the pan comes off the heat. The warm greens absorb the dressing while still keeping the balsamic flavor distinct.

Ingredients

• 2 teaspoons olive oil
• 5 cups packed Swiss chard leaves, chopped
• Salt to taste
• Freshly ground pepper to taste
• 1–2 tablespoons olive oil, for tossing
• 1–2 tablespoons balsamic vinegar

Method

Heat 2 teaspoons olive oil in a large pot or frying pan over medium-high heat. Add the Swiss chard, salt, and pepper and toss to coat. Cover and steam for 1–2 minutes. Toss again, cover, and steam for another 3–4 minutes, until the leaves are tender. Remove from the heat and toss with the additional olive oil and balsamic vinegar to taste. Serve while still warm.