Sweet And Sour Rainbow Chard

• 1 bunch Rainbow Chard (or Any Chard)
• 2 Tablespoons Fresh Ginger, Minced, Or Less To Taste
• 2 whole Shallots, Minced
• 1 cup Beef Broth (can Use Chicken Or Vegetable Broth)
• 2 Tablespoons Vinegar
• 2 Tablespoons Brown Sugar
• 1 dash Salt And Pepper, to taste

1. Wash and dry chard leaves. Cut out stems and large veins from the leaves and tear into bite-sized pieces. (Stems can be saved for later use.) When chard cooks, it shrinks like spinach, so be sure to use a large amount.
2. Mince ginger and shallots, set aside.
3. In a large skillet, heat broth over medium-high heat. When broth boils, add chard. Stir quickly for about a minute, just until chard starts to wilt.
4. Removed the wilted chard into a strainer over a bowl; return any liquid that drains off back into the pan. Heat the broth in the pan over medium high heat for about 7 - 8 minutes, until it reduces by more than half.
5. Stir ginger, shallots, vinegar and brown sugar into reduced broth and heat for about a minute to combine.
6. Divide the chard onto each plate and sprinkle with a little salt and pepper. Spoon sweet and sour sauce on top.
7. The chard has a bit of a pleasant sour taste which goes well with the warm spiciness from the ginger in the sweet and sour sauce.

chard, fresh ginger, shallots, beef broth, vinegar, brown sugar, salt

Taken from tastykitchen.com/recipes/sidedishes/sweet-and-sour-rainbow-chard/ (may not work)