Ruby chard
1 pound ruby chard, washed in several changes of water
2 tablespoons extra-virgin olive oil
1 cup minced red onion
Salt, to taste
1/3 cup balsamic vinegar
Freshly ground black pepper, to taste
½ lightly toasted pine nuts, optional

Use a very sharp knife to remove the stems from the chard leaves. Coarsely chop the leaves and set them aside. Trim and discard the tops of the stems, and mince the rest. Place a medium-size skillet over medium heat. After about a minute, add about 2 teaspoons of the olive oil and swirl to coat the pan.

Toss the chard stems and the onion, turn the heat up to medium-high, and stir-fry about 5 minutes. Sprinkle lightly with salt, if desired, then transfer to a medium bowl and set aside. Without cleaning it, return the pan to the stove over medium heat. Pour in the vinegar and bring to a boil. (Open your windows!) Turn the heat to very low and simmer for 10 minutes. Pour this slightly reduced vinegar over the stem-onion mixture in the bowl. Return the still-uncleaned pan to the stove over medium heat, and wait one minute. Add remaining olive oil and swirl to coat the pan. Turn up the heat to medium-high and toss in the chard leaves. Cook quickly, turning with tongs as you go, until the leaves are wilted.

When the leaves are done to your liking, transfer them to a serving plate or bowl and taste to adjust the salt. Add black pepper to taste, then spoon the stem mixture over the top, being sure to include all the juice. Serve hot, warm or at room temperature, topped with pine nuts, if desired.

— Recipe adapted from “The Vegetable Dishes I Can’t Live Without”

roasted brussel sprouts
1 tablespoon extra-virgin olive oil
4 cups (1 pound) Brussels sprouts, halved or quartered lengthwise
Salt (optional)

Heat the oven to 425 degrees. Line a baking tray with foil and coat it with oil. Place the Brussels sprouts cut-side down on the prepared tray, moving them around so that all the cut surfaces touch some of the oil. Place the tray in the center of the oven for 10 minutes. At this point, shake the tray or use tongs to redistribute the sprouts so that more surfaces can come in contact with the hot oil.

Roast for 5 more minutes, or until a taste test tells you the sprouts are done to your liking. They will cook a little further from their own heat after they come out of the oven.

Remove the tray from the oven and let the sprouts cool for about 10 minutes on the baking tray. You can salt them lightly during this time if you wish. Serve hot, warm or at room temperature.

— Recipe adapted from “The Vegetable Dishes I Can’t Live Without”

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