Sautéed Swiss Chard with Dried Cherries
Source: Nigel Jones, Kingston 11
Recipe Type: Appetizers and Sides | Seasons: Autumn, Winter
This recipe was demonstrated for CUESA’s Market to Table program on February 13, 2016.
Serves 4
INGREDIENTS
2 tablespoons olive oil
2 tablespoons chopped onion
1 teaspoon pine nuts
½ teaspoon crushed red pepper flakes
2 bunches Swiss chard
¼ cup dried cherries
Granulated garlic
Freshly ground black pepper
Fine sea salt
3 tablespoons balsamic vinegar
PREPARATION
Warm the olive oil in a large sauté pan over medium heat. Add the onions, pine nuts and crushed red pepper flakes. Stir the ingredients together and sauté for 1 minute. Add the Swiss chard and continue to sauté, stirring the chard, for about 2 minutes. Add the dried cherries and season the chard mixture with the garlic, pepper and salt to taste. Continue to sauté for another 3 minutes. Add the balsamic vinegar and toss with the chard, sautéing for an additional minute. Remove the pan from the heat, transfer the chard to a serving dish or directly to plates, then top with the dried cherries, nuts and other solids from the pan, leaving the excess liquid behind. Serve immediately.
Photo by Megan Liamos.
Farmers Market Ingredients