Sautéed Chard w Toasted Pine Nuts and Cranberries

my first time making chard. my first time eating chard. it’s like a buttery, more tender version of spinach. according to the wonderful world wide web, it’s some sort of super food, with ridiculous amounts of vitamin K (something like 400% daily value per cup), iron, vitamin C, antioxidants, etc etc. i’m sure if i didn’t use a whole tablespoon of butter while making this it would be a rather guiltless addition to my diet…

lesson learned for next time: white stalked varieties have more tender stems. the pink stalks are kinda fibrous…(but they’re prettier. so i probably won’t follow my own advice..)

also, i don’t know what all this talk about chard being bitter is. perhaps you need a better grocery store…

anyway, here’s my take on CHARD:

INGREDIENTS:

  • 1/4 yellow onion, sliced
  • 1 batch swiss chard
  • 2 tbs pine nuts
  • 2 tbs dried cranberries
  • 1 pat of butter
  • 2 tsp balsamic vinegar.
  • soup stock
  • salt and pepper

INSTRUCTIONS:

  1. cut chard, separating stalks and leaves.
  2. melt butter in hot pan. caramelize onions on med heat. ~10 min.
  3. in toaster oven, spread aluminum foil on a pan and toast pine nuts at 400F until golden (don’t remember how long this took. just check on it.)
  4. once onions are caramelized, add stalks of chard.
  5. pour in a few oz of chicken/vegetable stock (just for moisture), cover 2 min.
  6. remove cover, add chard leaves, balsamic vinegar, a few pinches of salt, and saute until just wilting.
  7. add pine nuts and cranberries. stir, remove from heat. top with plenty of pepper and serve.

i read up on several recipes before i threw this together. one had toasted pine nuts, so i added that to my version. i figure it’ll add some texture. another had balsamic vinegar, so i added that too. gives it a unique, punctuating flavor. and cranberries? i just had a bunch in my pantry and thought i’d need something sweet to offset the vinegar. oh, and i love pepper with balsamic. so bring on the pepper. sweet yellow onions were just to round out the sweet/savory combo (ok. and i also just had half a left over onion sitting in my fridge begging to be used.).

that is all.

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