Swiss Chard Relish
Swiss chard is often thought of as a leafy green, but one of the things we love most about it is how little goes to waste when you get creative. During Chef Alessandra’s recent week cooking at Bloom, we were inspired watching her transform parts of the vegetable which often go to waste. In her kitchen, every part had a purpose. The leaves become vibrant purées for pasta, sformato, or green oils, while the colorful stems are turned into a sweet-and-tangy relish that can be spooned over grilled meats, vegetables, or even spread onto fresh bread. It's a simple reminder that some of the most overlooked parts of an ingredient are often the most rewarding.
Here’s the Swiss Chard Relish recipe Chef Alessandra prepared during her week at Bloom. Paired with braised confit ribs for dinner, it quickly became one of the guests’ most talked-about dishes.
Swiss Chard Relish
INGREDIENTS
1 quart of brunoise chard stems, finely diced
1 cup of apple cider vinegar
1/4 cup of water
3/4 cup of honey
1 bay leaf
Dried sumac berries
Fennel fronds
1/2 tsp of salt
METHOD
Combine everything, except the chard stems, in a sauce pan and bring to a boil.
Reduce the heat to medium-low and add in the chard stems. Cook until the liquid tightens and it reduces nearly by half. Taste for seasoning.
Let cool and then store in a glass container in the fridge for up to 3 months.
