 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
from CE Jan/Feb 10 Ingredients:
2 tbsp apple cider vinegar |
30 g (1.5 tbsp) honey |
1 tbsp tomato paste |
1/4 tsp cayenne pepper |
1 tsp olive oil |
40 g onion (1 medium shallot), finely diced |
400 g (1 bunch) swiss chard, sliced into 1-inch pieces, stems and leaves separated (about 2 to 3 cups stems and 4 to 6 cups leaves) |
1/4 tsp black pepper |
Directions:
1. In a small bowl whisk together vinegar, honey, tomato paste and chile flakes. Set aside
2. Heat a large saute pan over medium-high heat. Add oil and shallot and saute for 1 minute, until translucent. Add chard stems to pan and saute for about 1 minute. Add chard leaves, stir and continue to cook for another 2 minutes. Season with salt and peppers and pour mixture into a bowl
3. Return pan to heat and pour tomato paste mixture into pan. Stir well and allow liquid to reduce for about 30 to 60 seconds so that it thickens enough to coat the back of a spoon. Remove from heat
4. Place chard onto a serving platter and drizzle with sauce. Serve immediately
|
|