Braised market greens

Sean Venus
Venus Spirits Cocktails & Kitchen, Santa Cruz

Cooked with wine, croutons and lots of garlic, these richly flavored greens stand alone as a side dish. Or use them as a base for serving grilled salmon, chicken or pork.

Ingredients

3 to 4 bunches rainbow Swiss chard
1 tbsp. grapeseed oil
1 tbsp. minced garlic
1 tbsp. minced shallots
1/2 cup croutons
1/2 cup white wine
2 tbsp. butter, diced
2 to 3 tsp. chopped Calabrian chiles
Salt and pepper, to taste
1 lb. arugula
1/4 cup grated Grana Pardano cheese

Instructions

Wash chard, remove stems and cut or break chard into 2-inch pieces. Heat a sauté pan over medium heat. Add oil. Sauté garlic and shallots for 30 seconds. Add chard and croutons, and sauté for 30 seconds. Add wine, butter, chiles, salt and pepper. Remove from heat, add arugula and toss until wilted. Place on a plate and top with grated cheese.

Serves 4 to 6