Swiss Chard with Dried Cranberries
Steamed Swiss chard is sautéed with garlic, pine nuts and plumped dried cranberries. One of the most nutritious of leafy vegetables, the bitterness of Swiss chard fades when cooked, developing a refined flavor which is more delicate than that of cooked spinach.
2 pounds Swiss chard, washed and trimmed
1 1/2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup pine nuts
1/2 cup dried cranberries, soaked in hot water for 10 minutes and drained
Salt and freshly ground black pepper to taste
- Cut the chard stems into 1 to 2 inch lengths and chop the leaves. Steam the stems until they are almost tender. Add the chopped leaves. Continue to cook until chard is tender. Drain. When cool, squeeze dry.
- Heat oil in a skillet and add garlic, cooking until it just begins to color. Add the pine nuts and cook another minute, stirring constantly. Add the chard, cranberries, salt and pepper and finish cooking, another couple of minutes. Serve hot or at room temperature. This recipe also works well with spinach.
Makes 6 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.