For the past year or so I’ve been trying to locally and in season, I have to admit my weekly Full Circle Farm weekly fruit and vegetable box helps. It also provides a great challenge to find new recipes, especially in the winter when there are not many types of locally grown veggies. Swiss chard is one of those vegetables I get almost every week for seemingly months on end, and this is one of may favorite low work recipes that’s tastes delicious and is pretty easy to make after a long day at work when I just want to get home and eat something nutritious.
I found this recipe in Bon Appetit magazine, but have adapted it, cutting out the radicchio and pine nuts (mostly because I didn’t have them when I first made this recipe) and adding more of the much-loved garlic.
Braised Rainbow Chard with Currants
Makes about 4 servings
Ingredients:
- 1-2 bunches Rainbow Chard
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1 medium onion, diced
- 6 cloves garlic, minced
- 2 Tablespoons of red wine vinegar
- 4 tablespoon dried currants
Directions:
- Cut the ribs (stalks) from the chard, then cut up into 1 inch pieces. Put aside.
- Slice leafs into 1 inch strips and then again into about 1 inch squares.
- Melt butter with oil in a large pot over medium heat
- Add onion and garlic, cook until onion is tender, about 5 minutes.
- Add chard ribs and cook until tender, about 6 minutes.
- Working in batches if pot is not large enough add the chard leafs. Stir until wilted, about 8-10 minutes
- Add vinegar and currants, season with salt pepper and more currants.
- Turn heat to low and cook at least another 5 minutes, you can leave this dish on low for about 30 min longer if you are waiting for other dishes to finish up
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