Sweet-and-Sour Swiss Chard Stems Recipe

Cut stems into 2-inch/5 cm lengths; in pot of boiling salted water, blanch until tender-crisp, 5 to 7 minutes. Drain, reserving 1/3 cup/75 mL of the cooking liquid; chill under cold water and drain.

In skillet, heat oil over medium-high heat; fry garlic until fragrant, about 30 seconds. Add tomato paste; fry, stirring, until slightly darkened, about 30 seconds. Stir in reserved cooking liquid, honey, vinegar and pepper; bring to a boil. Add stems; increase heat to high and sauté until stems are tender and sauce is reduced to a thin glaze, 3 to 4 minutes. Test for salt; add if desired. Serve at room temperature.

Makes 6 to 8 servings.