The Secret Ingredient (Cranberry): Braised Rainbow Chard With Cranberries Recipe
- 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
- 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.
chard, olive oil, yellow onion, cranberries, clove garlic, water, kosher salt
Taken from www.seriouseats.com/recipes/2010/11/the-secret-ingredient-cranberry-braised-rainbow-chard-thanksgiving-sides-recipe.html (may not work)