Braised Chard with Olive Oil and Rice
1 pound chard, washed and trimmed (you can also use kale, bok choy, or leeks)
1/3 cup extra virgin olive oil
2 small carrots, roughly chopped
Salt and freshly ground black pepper
¼ cup white rice
Juice of ½ lemon
- Cut the stems out of the chard leaves. Cut the leaves into wide ribbons and slice the stems; keep the leaves and stems separate
- Put all but a tablespoon of the oil in a large skillet over medium heat. When hot, add the chard stems and carrots, along with a sprinkling of salt and pepper and cook, stirring occasionally, until the chard is tender, about 15 minutes.
- Add the chard leaves, som salt and pepper, the rice and 1½ cups water. Cover, adjust the heat so the mixture simmers, and cook for about 30 minutes, or until the water is absorbed; the mixture should be moist but not soupy. Serve hot, at room temperature, or cold. Just before serving, drizzle with the remaining olive oil and the lemon juice.
