Sautéed Swiss Chard with Fennel and Smoked Paprika

1. Prep

Strip the swiss chard leaves from the stems. Slice the stems and cut the leaves into 1-2 inch pieces, keeping them seperate from the stems. Place the leaves into a bowl of cool water, gently agitate them to shake loose any dirt. Lift the chard out of the water and repeat the rinsing process with fresh water, until no sediment remains at the bottom of the bowl. Use a salad spinner to dry the chard or lay the leaves out on paper towels for 5-10 minutes to drain excess moisture. Dice the fennel and slice the garlic.

2. Sweat Aromatics

In a large pan over medium heat, add the olive oil. Once the oil is hot and shimmering but not smoking, add the fennel and garlic with a three-finger pinch of salt. Cook the aromatics or about 3-5 minutes until the fennel is soft and translucent. Then add the smoked paprika and cook for another minute to let the powder bloom in the oil.

3. Sauté Greens

Add the chopped stems of the Swiss chard to the pan; they need a little more time to cook through, about 2 minutes. Then, stir in the chopped leaves with a three-finger pinch of salt, flipping the greens occasionally until they begin to wilt, usually about 30 seconds to a minute.

4. Deglaze

Add the white wine to the pan and let it reduce by 80%.

5. Finishing Ingredients

As the chard reaches about 80% wilted, turn off the heat. The residual warmth will do the rest. Now, stir in a small handful of toasted pine nuts. Adjust the seasoning with salt and lemon juice to taste, serve immediately, garnished with a sprinkle of microplaned Pecorino cheese.