For Weekend Herb Blogging: Are these not pretty? These stems and a frittata made with the chard leaves contrast nicely. The stems are spicy, acid, and a little crunchy; the leaves soft, sweet and mild.
Braised chard stems with oregano and chile
Stems from one bunch chard
2 or 3 whole garlic cloves
Flakes from one small dried red chile
1/3 teaspoon dried oregano
¼ cup balsamic vinegar
sugar and salt to taste
Slice the stems crosswise about one quarter inch thick. Heat olive oil in a skillet. Add the whole cloves and sliced stems. Crumble the oregano in your fingers and add to the skillet. Add the crumbled chile, but be careful about getting chile on your fingers. Stir and cook over medium high heat for a few minutes until the garlic is pale gold. Add ¼ cup each water and balsamic vinegar and a pinch each sugar and salt. Cook until the liquids are absorbed. Taste for seasonings.