Skillet chard with Onions, Garlic, Cranberries and Pecans
Chard is chock full of vitamins and minerals - and it is darn tasty! When I picked up my Bountiful Basket this past week, I was thrilled to see the chard! But not so thrilled to see the radishes and cucs. But thrilled to see I could trade radishes and cucs for extra chard! Yup - life is good!
I tried to remember my favorite chard recipe...nothing came to mind. But then I stumbled over a few in my Pinterest, and I started scheming. Of course, I cannot leave well enough alone, so I tweaked a bit until I came up with my recipe for Skillet Chard with Onions, Garlic, Cranberries and Pecans.
Add in your dried cranberries and cook until the greens are wilted to the point that suits your palate.
1 sweet onion, in slivers
1 bunch chard, rinsed very well and with excess water shaken off
6 cloves garlic, crushed
3/4 cup dried cranberries
~6 Tablespoons toasted pecans, broken into large chunks
Drizzle EVOO into medium-hot cast iron skillet or Dutch oven.
While the oil is heating, tear chard leaves off stems and set aside for now. Trim off bottom of stems then cut into chunks about 1/2 inch long.
When the oil is shimmery, add the onion and chard stems. Reduce the heat a bit. While that is cooking, rough-cut your chard leaves into chunks. When the onions and stalks are slightly soft, add the crushed garlic and cook about a minute - until nicely fragrant.
Add in the leaves, which will probably heap almost to the point of overflowing your skillet. Stir to wilt it down. When volume is reduced, stir in dried cranberries. Continue cooking and stirring until chard is wilted to your favorite degree of "doneness."
Serve in bowls topped with a couple of tablespoons of toasted pecans. Salt lightly.
If you would like an additional zip, drizzle on a small amount of aged balsamic - the kind that is nice and thick and sweet.
I tried to remember my favorite chard recipe...nothing came to mind. But then I stumbled over a few in my Pinterest, and I started scheming. Of course, I cannot leave well enough alone, so I tweaked a bit until I came up with my recipe for Skillet Chard with Onions, Garlic, Cranberries and Pecans.
The inspiration for this dish can be found at http://myellowumbrella.com/2012/09/29/garlic-onion-sauteed-chard/.
It starts with sauteing your onions and chard stalks.
When that is cooked slightly soft, add in the garlic and cook briefly.
Then add your greens and stir them in. Stir carefully!
Serve with toasted pecans (or other nut of your choice).
Skillet Chard with Onions, Garlic, Cranberries and Pecans
Extra virgin olive oil (EVOO)1 sweet onion, in slivers
1 bunch chard, rinsed very well and with excess water shaken off
6 cloves garlic, crushed
3/4 cup dried cranberries
~6 Tablespoons toasted pecans, broken into large chunks
Drizzle EVOO into medium-hot cast iron skillet or Dutch oven.
While the oil is heating, tear chard leaves off stems and set aside for now. Trim off bottom of stems then cut into chunks about 1/2 inch long.
When the oil is shimmery, add the onion and chard stems. Reduce the heat a bit. While that is cooking, rough-cut your chard leaves into chunks. When the onions and stalks are slightly soft, add the crushed garlic and cook about a minute - until nicely fragrant.
Add in the leaves, which will probably heap almost to the point of overflowing your skillet. Stir to wilt it down. When volume is reduced, stir in dried cranberries. Continue cooking and stirring until chard is wilted to your favorite degree of "doneness."
Serve in bowls topped with a couple of tablespoons of toasted pecans. Salt lightly.
If you would like an additional zip, drizzle on a small amount of aged balsamic - the kind that is nice and thick and sweet.
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