Chard with Blood Oranges and Pistachios |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Prep: 15 minutes; Cook: 15 minutes; Total time: 30 minutes. Ingredients:
1 pound swiss chard, washed and trimmed |
2 tablespoons extra-virgin olive oil |
2 thinly sliced shallots |
1 tablespoon sugar |
1 small unpeeled blood orange or tangerine, seeded and coarsely chopped |
2 tablespoons sherry vinegar |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/4 cup chopped pistachios |
Directions:
1. Remove stems from chard leaves. Cut leaves into wide ribbons; slice stems. Keep leaves and stems separate.
2. Heat oil in large skillet over medium heat; cover. When hot, add shallots and sugar; cook 1 minute. Stir in orange; reduce heat to low, stirring frequently until shallots and orange are caramelized (about 10 minutes). Add vinegar.
3. Return heat to medium; stir in chard stems. Cook until softened, stirring frequently (1-2 minutes). Add chard ribbons; cover and let steam 2-3 minutes, stirring frequently. Turn off heat; re-cover pan 2-3 minutes. Sprinkle with salt and pepper, stirring frequently. Sprinkle with pistachios; serve hot or at room temperature.
|
|