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1
Heat the olive oil in a large saute pan over medium heat, then add the garlic, red pepper flakes, cranberries, and orange juice and saute for 30 seconds, just until aromatic.
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2
Add the chard, salt, and zest and saute until the color of the chard begins to darken and intensify.
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3
Use a slotted spoon to transfer the greens to a bowl, then bring the liquid in the pan to a boil.
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4
When the liquid shrinks in from the sides of the pan and thickens a bit, stir the greens back in, then stir in the maple syrup.
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5
Do a FASS check.
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6
You may want to add another pinch of salt.
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7
Serve immediately.
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8
To make this a real jewel of a dish, omit the cranberries and sprinkle 2 tablespoons of gorgeous ruby red pomegranate seeds over the greens just before serving.
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9
The flavor of this dish is greatly intensified by reducing the liquid in the pan.
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10
Take the time to perform this step.
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11
Your taste buds will be rewarded.
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12
One trick to preparing greens is ripping them off their tough stems.
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13
This makes them easier to eat and digest.
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14
You can chop the chard stems into small pieces and add them to the pan earlier so they have a chance to cook more.
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15
Store in an airtight container in the refrigerator for 5 to 7 days.
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16
(per serving)
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17
Calories: 90
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18
Total Fat: 7.2g (1g saturated, 5g monounsaturated)
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19
Carbohydrates: 7g
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20
Protein: 1g
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21
Fiber: 1g
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22
Sodium: 260mg
