This recipe looks way more complicated than it is. Really. Promise. I just like hearing myself talk … or I suppose reading myself write? Anyway. This is really simple and delicious and can be made in very little time.
1 bunch of chard
1/4 - 1/3 of an onion
1/4 cup (or more) fortified wine, such as Madeira, Marsala, or Sherry
1/3 - 1/2 cup (or more) heavy cream
butter or oil
salt and pepper, to taste
*In a pinch, you can use a strong, dry white wine.
The Cooking Part
Wash the chard and remove the stems; chop them like you would celery. Slice the leaves lengthwise, then cut the strips into approximately one-inch squares. Mince the onion.
In a pan with a lid or a saucepan with a lid, melt a pat of butter or heat a dollop of oil over medium heat.
Put the chard stems into the pan and sauté for 2-4 minutes, then add the onion, and continue to sauté until the onion is soft and translucent but not brown. (The onion will become slightly red in color if you are using colorful chard.)
Now add the wine - it should hiss/sizzle/steam; add the chard leaves as the mixture calms down and cover the entire business with a lid.
Let the chard leaves steam for 5-7 minutes, then remove the lid and add the cream.
Simmer the whole business until the cream has thickened to your liking.