Excerpted from Fresh from the Farm: A Year of Recipes and Stories by Susie Middleton. Photographs © 2014 by Alexandra Grablewski and Susie Middleton. Published by The Taunton Press © 2014.
SWISS CHARD AND FRESH PEAS WITH HAM AND MAPLE-BALSAMIC SAUCE
1 tablespoon pure maple syrup
1½ teaspoons balsamic vinegar
1½ teaspoons fresh lemon juice
¾ cup fresh peas (from about 1 pound peas in the pod)
1 bunch (12–14 ounces) Bright Lights or Rainbow Swiss chard
1 tablespoon extra-virgin olive oil
Kosher salt
3 slices thinly sliced honey ham (I like Applegate), cut into narrow ¾-inch pieces
1 tablespoon unsalted butter
2 teaspoons minced fresh ginger
1. In a small bowl, whisk together the maple syrup, balsamic vinegar and lemon juice. Set aside.
2. Put the peas in a small bowl with a tablespoon of water and microwave,
covered, on high for 10 to 20 seconds, or until just tender. Drain.
3. Pull or cut away the stems from the chard leaves. Rinse and dry the stems, slice them thinly (¼ inch thick) crosswise and reserve. Cut or rip the leaves into large (2- to 3-inch) pieces and wash and dry them well.
4. Heat the olive oil in a 12-inch nonstick skillet over medium heat. Add the chard stems and a pinch of salt, and cook, stirring occasionally,
until the stems are slightly shrunken, about 5 minutes. (You will hear them crackle as the water begins to evaporate.) Add the ham and
½ tablespoon of the butter and cook, stirring, until both the chard stems and the ham pieces are shrunken and beginning to brown lightly, about another 4 minutes. Add the fresh ginger, stir and cook just until fragrant, a few seconds. Add all of the chard leaves and ¼ teaspoon salt. Using tongs, gently toss and fold the chard leaves until just wilted and well mixed with the other ingredients, 1 to 2 minutes. Add the peas and stir well. Scrape the maple mixture into the pan, stir and remove from the heat. Add the remaining ½ tablespoon butter and toss and stir until it is melted. Taste for salt. Transfer to a serving platter or plates and eat hot or warm. Serves 3 or 4.
