Many people like to lightly steam chard greens for their health benefits. But don’t throw the stems away! Once pickled, they can be added to salads or sandwiches, or just munched as is.
1 pound chard stems (from about 4 bunches), cut into 4″ lengths
1 small shallot, thinly sliced
1/4 cup salt
2 tablespoons Nash’s black mustard seeds
1 tablespoon caraway seeds
1 cup unseasoned rice vinegar
1/2 cup sugar
Toss the chard stems and shallot slices in the salt and let them stand in a colander in a sink for 1 hour. Rinse and drain well.
Meanwhile, toast the mustard and caraway seeds in a small skillet over medium heat, stirring often, until mustard seeds begin to pop, about 2 minutes. Let cool.
Bring the vinegar, sugar, and 1 cup water to a boil in a small saucepan; let cool slightly. Pour brine into jars. Let cool slightly, add chard stems, shallots, and seeds, then cover and chill for 24 hours. They will last for a couple of weeks in the refrigerator.
We thank epicurious.com for this recipe.