You may also like
Categories:Viewed: 42 - Published at: 7 years ago
Ingredients
- 28 ounces red-stemmed chard (2 bunches)
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, sliced into half-moons 1/2-inch thick
- 1 to 2 tablespoons dried cranberries
- 1 clove garlic, peeled and lightly smashed
- 1/2 cup water
- Kosher salt and freshly ground black pepper
Method
- Prepare chard by cutting stem out of center of each leaf. Trim ends of each stem, then cut on bias in 1 1/2-inch pieces. Tear leaves into 3 or 4 pieces each.
- In medium straight-sided saute pan, heat 2 tablespoons olive oil over medium heat until shimmering. Add onion and lower heat to low. Cook, stirring frequently until soft, about 5 minutes. Add cranberries, chard stems only, garlic clove, and water. Season with salt and pepper. Cover, and braise on low heat for 30 minutes.
- Once chard stems are tender, remove lid and increase heat to high. Add chard leaves, and use tongs to turn leaves in pan until just wilted, about 5 minutes. Season to taste with salt and pepper. Serve hot, drizzled with remaining 1 tablespoon olive oil. Optionally, you may wish to add crumbled fresh goat cheese on top at last moment before serving.
