The Secret Ingredient (Cranberry): Braised Rainbow Chard With Cranberries Recipe

1. 1

   Prepare chard by cutting stem out of center of each leaf. Trim ends of each stem, then cut on bias in 1 1/2-inch pieces. Tear leaves into 3 or 4 pieces each.

2. 2

   In medium straight-sided saute pan, heat 2 tablespoons olive oil over medium heat until shimmering. Add onion and lower heat to low. Cook, stirring frequently until soft, about 5 minutes. Add cranberries, chard stems only, garlic clove, and water. Season with salt and pepper. Cover, and braise on low heat for 30 minutes.

3. 3

   Once chard stems are tender, remove lid and increase heat to high. Add chard leaves, and use tongs to turn leaves in pan until just wilted, about 5 minutes. Season to taste with salt and pepper. Serve hot, drizzled with remaining 1 tablespoon olive oil. Optionally, you may wish to add crumbled fresh goat cheese on top at last moment before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.