The Not So Skinny Cook

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:

1. Cut the ribs (stalks) from the chard, then cut up into 1 inch pieces. Put aside.
2. Slice leafs into 1 inch strips and then again into about 1 inch squares.
3. Melt butter with oil in a large pot over medium heat
4. Add onion and garlic, cook until onion is tender, about 5 minutes.
5. Add chard ribs and cook until tender, about 6 minutes.
6. Working in batches if pot is not large enough add the chard leafs. Stir until wilted, about 8-10 minutes
7. Add vinegar and currants, season with salt pepper and more currants.
8. 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