I have been feeling guilty lately. With the new baby, the remodel, and packing my little family up to move again, dinners haven’t been the same as usual. So this weekend, I decided to make a Sunday dinner worth sitting down to. There was roast pork tenderloin, squash puree, and a wonderful Swiss chard sauté. Swiss chard is a fantastic vegetable that a lot of people don’t bother to experiment with. Once you get rid of the tough stalks, you have a rich, tender green vegetable that has nice flavor and is packed with nutrients. Here is a quick recipe, who’s cranberries make it feel seasonal and kind of festive.
Swiss Chard with Dried Cranberries and Pine Nuts
-1 lb of Swiss chard (2 large bunches)
-1 Tbs olive oil
-1 Tbs of butter
-1 large shallot, finely minced
-1/3 cup dried cranberries
-1/3 cup toasted pine nuts
-Kosher salt and freshly ground black pepper
1) Cut the stems out of the chard leaves, discarding the stems. Pile the leaves together and roll the leaves up. Slice the roll of chard leaves into 1” ribbons, and set these aside.
2) In a large sauté pan, heat the olive oil over medium-high heat. Add the shallot and cook until translucent and soft. Add the butter, and let it melt into the shallots.
3) Turn the heat up to high, and add the chard leaves. Toss them in the butter, oil and shallots. Cook the chard leaves for about 3-4 minutes, or until they are wilted and tender.
4) Season the chard with salt and pepper. Add the cranberries and pine nuts and toss them in the hot pan. Serve right away.