Inspired by SheKeepsALovelyHome.com

8 leaves of Veggie Box chard

Half share of Veggie Box shallots – sliced

4 garlic cloves – minced

2 tsp. balsamic vinegar

2 tbsp. fresh parmesan – grated

4 tbsp. olive oil

2 tbsp. salted butter

1 tbsp. crushed, shaved almonds (optional)

8 leaves of Veggie Box chard 4 garlic cloves – minced 2 tsp balsamic vinegar 2 tbsp fresh parmesan – grated 4 tbsp olive oil 2 tbsp salted butter 1 tbsp crushed, shaved almonds (optional)

Slice shallots about half an inch thick. Chop 7-10 fresh chard leaves and stalks about an inch long, and separate the chopped stalks from the leaves. Grate 2 tbsp. of fresh parmesan. Mince 4 large garlic cloves.



In a large sauté pan, add 2 tbsp. olive oil and sliced shallots. Sauté over medium heat until brown. About 5-8 minutes. When they look nice and brown, pour in 2 tbsp. balsamic vinegar and turn off heat. Quickly mix shallots in the vinegar to coat, and allow them to sit in the pan as it cools for about 30 seconds to caramelize them. Remove shallots and set them aside.



Add 2 tbsp. salted butter and 2 more tbsp. olive oil to the pan. Over medium heat, add the chopped chard stalks and sauté for 2-3 minutes. Add minced garlic and sauté with the stalks for 1-2 minutes, until the garlic is a nice light brown.



Place the chopped chard leaves right on top of the stalks and garlic and allow it to wither down for about 2-4 minutes, then begin to move it around the pan to stir up the stalks and garlic below. Add caramelized shallots and grated parmesan. Gently mix ingredients together, sprinkle with fresh pepper and crushed, shaved almonds and serve.