Sweet Wind Farm Swiss Chard

(WTNH) - Chef Emily Brooks prepares a delicious dish with locally grown ingredients.

Sweet Wind Farm Swiss Chard with Caper Butter
Serves 4

4 tablespoons butter, divided
3 garlic cloves, minced
1 pound Swiss Chard, washed and cut stems into ¼” dice and leaves into ½” wide strips
2 teaspoons maple syrup
1 tablespoon Capers
3 tablespoon freshly squeezed orange juice
Salt and pepper to taste

1. Heat 2 tablespoons of butter in a large skillet over medium heat and sauté the garlic until slightly browned. Add the stems and sauté until tender, about 5 minutes. Add the leaves and sauté until completely limp, an additional 2-4 minutes. Remove to a serving bowl. To the hot skillet, add the remaining 2 tablespoons of butter, maple syrup, and Capers.
2. Stir to scrape up the browned bits of garlic in the pan and to allow the capers to infuse their flavor into the butter. Stir in the orange juice and pour over the Swiss chard. Season to taste with salt and pepper. Serve warm.

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