From: Rick & Mary Pat, CSA Members – North Market
- 1 lb. swiss chard, washed and trimmed
- 2 tablespoons extra virgin olive oil
- 2 shallots, thinly sliced
- 2 tablespoons sugar
- 1 small orange or tangerine, seeded and coarsely chopped
- 2 tablespoons sherry vinegar
- salt and pepper
Cut the stems from the chard. Make ribbons of the leaves and slice the stems on the diagonal.
Put the oil in a large skillet with a lid over medium heat. When hot, add the shallots and sugar, and cook for one minute, then stir in the orange or tangerine bits. Lower the heat to low. Cook, stirring frequently, until everything is caramelized, about 10 minutes. Stir in vinegar.
Return the heat to medium and stir in the chard stems. Cook, stirring occasionally until they soften a bit, about 1-2 minutes. Add the chard ribbons, cover and turn off the heat. Let the chard steam for 2-3 minutes, then stir and re-cover the pan for another couple of minutes. Sprinkle with salt and pepper to taste and serve immediately, or within and hour or two.
Recipe adapted from Mark Bittmann.
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