½ cup dried currants
1 ½ cup vinaigre de Banyuls or other favorite red-wine vinegar
2 T. butter
4-6 bunches Swiss chard
1/3 cup olive oil
2 small shallots, peeled and chopped
1 clove garlic, peeled and chopped

You will also need:

Large pot, such as a Dutch oven
Medium saucepan

Start by making the vinegar reduction. Bring the currants and vinegar to a boil in a medium saucepan over high heat . Reduce the heat to medium and continue to cook until the vinegar has been reduced by about half. Remove from the heat and whisk in the butter.

Prepare the Swiss chard by washing thoroughly (several times). Strip the leaves from the stems and then shred the leaves into smaller pieces.

Heat the olive oil in the large pot and sauté the shallots until translucent. Add the garlic and sauté for about one minute. Slowly add the torn Swiss chard leaves. They will reduce quickly in size once they wilt. Keep adding until all Swiss chard is in the pan. Cook for about 4-5 minutes until the chard is done. Salt and pepper to taste.

When you are ready to serve, place the Swiss chard on the plate with the main course or else place in a larger bowl for serving. Serve the reduction sauce on the side.

Serves 8 people as a side dish.

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