The Times - Serving Waitsburg, Dayton and the Touchet Valley

As spring green colors are finally popping up in our yard, I found myself craving tender green flavors. Rainbow chard braised with aromatics in stock and wine, is a favorite side dish that I love to prepare throughout the year. Here, the addition of potato gnocchi and sweet peas turns the braised greens into a delightful main course. For serving, a dollop of ricotta cheese adds a luscious creaminess, while fresh lemon zest and juice adds brightness.

Ingredients:

4 tablespoon unsalted butter

3 leeks, white and light green parts, sliced into thin half-moons

1 pound chard (about 2 bunches), stems...