I had the swiss chard stems at a restaurant in Brooklyn called Al Di La, where they use the greens in their gnudi and created a way to use the stems. The key is to cook them down a bit until they become tender. I loved the agrodolce they sauced it with, so I created my own version and I’ve started using it on all sorts of greens and vegetables. You can also sprinkle some toasted pine nuts over the top to give it some crunch and added complexity.
Swiss Chard in Agrodolce
1 bunch swiss chard, stems removed and leaves chopped
1 tablespoon olive oil
2 tablespoons white wine vinegar
2 tablespoons honey
1/4 cup white wine
1/4 cup chicken stock or water
salt and pepper to taste
2 tablespoons pine nuts, toasted (Optional)
Saute the swiss chard stems in the olive oil for a few minutes until they start to break down (with a little salt). Add the stock and wine and let them cook down for a few more minutes, then add the swiss chard leaves. Once they have wilted, add the vinegar and honey. Let it cook down until the liquid has mostly evaporated and the swiss chard is soft. You can add some toasted pine nuts over the top, if you want some added crunch.