Sauteed Chard with Shallots and Chorizo

Wash chard thoroughly. Use a sharp knife to cut stems away from leaves. Finely chop half the stems. Reserve the remaining stems for another use. Slice leaves crosswise into one-inch strips.

In a large saute pan, heat oil over a medium flame. Peel and thinly slice shallots. Add to the oil and saute for about three minutes until softened.

While shallots are cooking, slice the chorizo. If they are small sausages, cut into rounds a half inch thick. If the sausage is thicker, cut rounds in half or quarters. Add chorizo to the shallots and saute for another 3-4 minutes until chorizo is slightly browned and some fat rendered.

Next, add the chopped stems along with a bit of salt and pepper. Saute for another five minutes until the stems soften.

Working in batches, add leaves one large handful at a time. Stir until slightly wilted then add the next handful. Repeat until all the leaves have been incorporated. Season with a bit more salt and pepper.

When leaves are tender and mostly wilted, remove from the heat. Squeeze the juice of a lemon over if desired.