Makes 4 servings. Difficulty
1/4 cup extra virgin olive oil 1 shallot, finely chopped 1 garlic clove, minced 2 large carrots, halved lengthwise and then thinly sliced on the diagonal 3/4 lb. Swiss chard, stems chopped, leaves cut into 1-inch strips 1 teaspoon fresh thyme, chopped 2 teaspoons rice wine vinegar Salt and freshly ground black pepper
Heat the olive oil in a very large skillet over medium high heat. Add the shallots and garlic; sauté for 2 minutes. Add the carrots and cook until crisp-tender, about 3 minutes. Add the chard stems and cook for 1 minute. Add the chard leaves and toss until wilted, about 3 minutes. Stir in the rice vinegar and thyme. Adjust seasonings to taste with salt and freshly ground black pepper.