Sweet And Sour Rainbow Chard

1. 1

   Wash and dry chard leaves. Cut out stems and large veins from the leaves and tear into bite-sized pieces. (Stems can be saved for later use.) When chard cooks, it shrinks like spinach, so be sure to use a large amount.

2. 2

   Mince ginger and shallots, set aside.

3. 3

   In a large skillet, heat broth over medium-high heat. When broth boils, add chard. Stir quickly for about a minute, just until chard starts to wilt.

4. 4

   Removed the wilted chard into a strainer over a bowl; return any liquid that drains off back into the pan. Heat the broth in the pan over medium high heat for about 7 - 8 minutes, until it reduces by more than half.

5. 5

   Stir ginger, shallots, vinegar and brown sugar into reduced broth and heat for about a minute to combine.

6. 6

   Divide the chard onto each plate and sprinkle with a little salt and pepper. Spoon sweet and sour sauce on top.

7. 7

   The chard has a bit of a pleasant sour taste which goes well with the warm spiciness from the ginger in the sweet and sour sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.