Thursday, 11 October 2007

Rainbow Chard with Dried Cranberries

Rainbow chard is not a specific variety of chard, but a mixture of varieties chosen for their various brilliantly coloured stems. They are very pretty raw, and if cooked quickly, the stems retain their colours. This dish has a nice blend of sweet and sour flavours.

2 servings
40 minutes - 20 minutes prep time

Rainbow Chard with Dried Cranberries1 large onion
2 tablespoons olive oil
1/4 cup dried sweetened cranberries
1/4 cup water
2 tablespoons balsamic vinegar

6 cups prepared chard leaves, about

Prepare the chard by washing it thoroughly in cold water, and removing any tough stems or damaged spots. Chop roughly, and set aside to drain.

Peel and chop the onion. Cook the onion slowly in the olive oil, stirring frequently, until the onion has caramelized; that is it should turn a golden yellow, without browning. Medium-low heat is required.

Meanwhile, put the cranberries and water in a small pot and bring to a boil. Remove from the heat at once and let soak until the onions are done.

When the onions are done, mix the vinegar with the cranberries and add them, with all their liquid to the skillet of onions. Stir well, and when the liquid is just about gone, add the chopped chard leaves. Stir well until thoroughly wilted. Serve at once.

1 comment:

Kevin said...

Adding cranberries to chard sounds tasty. I have been meaning to use chard more often and I have been looking for recipes.