Sauteed Chard, Onion and Garlic

Several months back I found a Swiss chard recipe I fell in love with. When I tried to find it yesterday so I could pass it along to a friend - plus make some for us - I found the link no longer worked. Since both Chuck and I truly loved that recipe, I set out to recreate it, with some special tweaks. It's easy and fairly quick - and it is delicious!


 And it doesn't look half-bad, either :)


 
 Start by rinsing your chard and shaking off as much water as you can. Next, trim the very bottom of the stems before chopping the stems crosswise into about 1/3-inch sections...you don't have to be horribly concerned about this measurement.
 Next slice most of the stem out of the leaves and chop like the rest.

 
Cut the leaves into strips about 1/2-inch wide.

 
Slice onion, then add it and the stems to a large, heavy pot with heated olive oil.


Cook until soft. Stir in garlic.


 Add in the chard leaves and cook until almost wilted before adding in dried cranberries.



Toast pecans (or nut of your choice) in a dry skillet until fragrant. Set aside in a bowl or other dish so they don't overcook while you are waiting for the chard to finish.


Serve up in a bowl and top with 2 tablespoons of chopped pecans.

Sauteed Chard, Onion and Garlic

2 bunches chard, rinsed
1 large onion, sliced
3 cloves garlic, crushed
Extra virgin olive oil
1 cup dried cranberries
Toasted pecans - 2 tablespoons for each serving

Heat large, heavy pot over medium heat. When hot, add in about 2 tablespoons olive oil.
Rinse chard. Slice stems into chunks - just like you are slicing celery for a soup.
Remove most of stem from chard leaves and slice into chunks.
Slice onion lengthwise.
Add onion and chard stems to hot oil. Cook, stirring occasionally, until the onions and stems are soft.
While that is cooking, cut the leaves into 1/2-inch strips. Add to softened onions with the crushed garlic. When leaves are almost wilted to your preference, stir in the dried cranberries.

Serve in a bowl and top with 2 tablespoons toasted nuts.

Optional: Stir in bleu cheese crumbles until melted OR stir a couple of tablespoons of aged balsamic vinegar into pan before serving.

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