Pickled Swiss Chard Stems

Nancy Chudacoff sent in this delicious recipe for Swiss Chard stems. She says it goes particularly well with rainbow stems.

Ingredients

Stems from 2 bunches Swiss chard
2 cups water or vegetable stock
1 bay leaf
1 1/2 tablespoons extra virgin olive oil
1/2 cup cider vinegar
1/2 teaspoon sugar
Salt and freshly ground black pepper.

Directions

Cut pieces 1/2-inch wide and 2 inches long. Place in saucepan with stock and bay leaf, and simmer 10 minutes, until tender.

Drain, and place in shallow glass dish with bay leaf. 2. Mix oil and vinegar together, and pour over chard stems.

Season with sugar, salt and pepper.

Refrigerate, and allow to marinate overnight and up to four days before serving.

Yield: 6 or more servings as a condiment or in salad.