While braising may be a favorite cold weather cooking technique, we often braise with spring and summer vegetables. We tend to prefer most braised greens fully cooked, so don’t be afraid to overblanch these greens. The key to this dish is taking the time to cook the chard with the pesto so that the greens absorb all of the flavor. We like to pair this with Bunny Balls (page 50).

　　

Ingredients

Serves 4 to 6

　　2 bunches Swiss chard, tough stems removed, leaves and tender stems cut into bite-size pieces

　　2 tablespoons olive oil

　　1 onion, finely chopped

　　1 teaspoon salt

　　1/2 cup Spinach-Basil Pesto (page 58)

　　Squeeze of fresh lemon juice

　　

Step 1

Bring a large pot of salted water to a boil over high heat. Submerge the chard in the boiling water and cook, stirring once or twice, for 2 minutes. Drain and set the chard aside.

　　

Step 2

Heat the olive oil in another large pot over medium-high heat. Add the onions and salt and cook, stirring frequently, until tender, about 10 minutes. Do not allow the onions to brown. Add a few tablespoons of water, if necessary.

　　

Step 3

Add the chard and pesto to the pot and continue cooking, stirring constantly, until the chard and pesto have mixed completely and any remaining water has evaporated, about 5 minutes.

　　

Step 4

Finish with a squeeze of lemon, stir, and serve immediately.

　　Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved.Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation.Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick.Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.