Tangy Swiss Chard with Slivered Carrots

Ingredients

• 4 pound(s) Swiss chard
• Kosher salt and freshly ground pepper
• 2 tablespoon(s) rice wine vinegar
• 2 large carrots ise and thinly sliced on the diagonal
• 0.25 cup(s) extra-virgin olive oil

Heat the olive oil in a very large skillet. Add the carrots and cook over moderately high heat until crisp-tender, about 3 minutes. Add the chard stems and cook for 1 minute, then stir in the chard leaves and toss until wilted, about 3 minutes. Stir in the rice vinegar, season with salt and peppe...

View full recipe at Food & Wine