One-Pot Braised Chard with Gnocchi, Peas, and Leeks

1. Sauté Leeks and Chard Stems

In a 5- or 6-quart Dutch oven, melt unsalted butter over medium-high heat. Add the leeks and chard stems, cooking until tender and lightly browned, about 7 to 10 minutes.

2. Add Garlic, Thyme, and Seasonings

Stir in the minced garlic, chopped thyme, a generous pinch of kosher salt, and a few cracks of black pepper. Sauté for about 1 minute until aromatic.

3. Deglaze with White Wine

Pour in the dry white wine and deglaze the pot by scraping up the browned bits. Let the wine reduce by half, 2 to 4 minutes.

4. Simmer Gnocchi and Chard Leaves

Add vegetable or chicken stock and additional kosher salt. Bring to a simmer before adding the potato gnocchi and coarsely chopped chard leaves. Partly cover with a lid and cook for about 15 minutes.

5. Add Peas and Tarragon

Mix in the peas and freshly chopped tarragon leaves, then partly cover the pot again and cook for another 5 to 10 minutes.

6. Serve with Garnishes

Dish out into bowls and garnish with torn parsley leaves, grated Parmesan cheese, and lemon wedges. Optionally, add a dollop of fresh ricotta and a sprinkle of red-pepper flakes.