Ode to Chard
To be honest, before I tried this recipe, the only swiss chard I have eaten was in the Sweet Potato and Swiss Chard Enchiladas at Taco Milagro (they are delicious, in case you were wondering).
This is another Pinterest recipe and I really like the mix of flavors - the chard has a very "green" earthy taste, the sherry wine/apple cider vinegar combo I used brought out the sweetness of both the onions and the raisins. Top that off with walnut-nutiness and I will definitely be rotating this in as a good green dish.
Melissa's tweaks: couldn't find sherry vinegar (a quick google whilst in the grocery store revealed that it is hard to find and expensive - folks recommended a mix of cooking wine and apple cider vinegar) so I used 1T of sherry cooking wine and 1T of apple cider vinegar. And I only used one bunch of red swiss chard and it was good for just one serving (the recipe says it is 8 servings...they must of used REALLY big bunches of chard...or didn't eat the heaping plate full that I did ;-) ). Well, my plate wasn't really heaping, see in the picture? So whatever, just keep that in mind when planning for a group of people. Also, note in the "Method" section, you heat a large pot. Yes, just the pot. Not the pot with water in it. Just the pot. Thankfully, I caught this before I complete boiled the pot of water.
Swiss chard with walnuts (recipe from Whole Foods)
Ingredients
1/2 cup raisins
2 tablespoons sherry vinegar
2 bunches Swiss chard, preferably rainbow, stems removed, leaves sliced
1 red onion, sliced
1/4 teaspoon sea salt
1/4 cup walnuts, toasted and chopped
2 tablespoons sherry vinegar
2 bunches Swiss chard, preferably rainbow, stems removed, leaves sliced
1 red onion, sliced
1/4 teaspoon sea salt
1/4 cup walnuts, toasted and chopped
Method
Put raisins and vinegar in a small bowl with 1/4 cup boiling water. Set aside to let soak 10 minutes.
Heat a large pot over medium-high heat. Drain and reserve raisins; add liquid to the pot. Add chard a few handfuls at a time, stirring and letting the chard cook down until all of it fits in the pot. Add onion and salt, lower heat to medium, cover and cook until onion and chard are tender, 10 to 12 minutes. Stir in raisins and cook 1 minute longer. Top with walnuts and serve.
Heat a large pot over medium-high heat. Drain and reserve raisins; add liquid to the pot. Add chard a few handfuls at a time, stirring and letting the chard cook down until all of it fits in the pot. Add onion and salt, lower heat to medium, cover and cook until onion and chard are tender, 10 to 12 minutes. Stir in raisins and cook 1 minute longer. Top with walnuts and serve.
1 comment:
I once found Sherry vinegar at Fiesta. It lasted me several years because recipes only call for small amounts at a time. That dish looks good! I'm always looking for new things to do with greens.
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