Ingredients (serves 3)

• 1 pound / 450 grams rainbow chard or Swiss chard, stems included, up to 6-7 inches / 15-18 cm (if you have more, save them for another dish)
• 4 ounces / 112 grams red spring onion
• 1 tablespoon fresh thyme leaves
• 2 garlic cloves
• 2 tablespoons / 30 ml extra-virgin olive oil OR 1 tablespoon / 15 ml extra-virgin olive oil + 1 tablespoon / 15 grams unsalted butter
• 1/4 teaspoon Harissa spice mix
• 2 tablespoons / 30 ml warm water if needed
• 1/2 teaspoon fine sea salt, or to taste
• 4 ounces fruit (e.g., nectarine, peach, apricot), clean weight

Instructions

Finely chop the onion and mince the garlic.

Separate the chard stems from the leaves and chop the stems. Halve the leaves lengthwise, stack 5-6 at a time and cut them into 1-inch / 2.5-cm wide ribbons.

Warm up a 5-qt cast iron Dutch oven and add the olive oil. When hot, add the onion and cook on medium heat for 2 minutes, then add the stems and sprinkle the Harissa spice mix and thyme. Stir well and cover. Turn the heat down to medium-low.

Cook for 8 minutes or until the onion is soft, stirring often.

Add the garlic and stir. After 1 minute add the chard. Cover and cook for 1 minute to let the chard wilt, then stir. Cover and cook for another 7 minutes or until the chard is tender.

In the meantime, cut the fruit into 3/4 inch / 2 cm-side cubes. If using a peach, peel it first.

When the chard is almost cooked, add the fruit, stir and cook for 1 minute.

Remove from the heat, sprinkle the sea salt and stir. Transfer to a plate and serve.