Every week we will post a recipe featuring fresh ingredients that can be harvested right from Common Good City Farm. By Elizabeth Packer
Did you know?
Chard is one of the healthiest vegetables around—high in a variety of vitamins, lots of fiber, and low in fat. And that Chard is in the same family of beets, except in chard, all of its nutrients are found in the leaves, not in the root.
Try this easy recipe: Chard with Cranberries (adapted from http://podsandpans.com)
- 2 bunches of swiss chard
- 3 Tbsp. olive oil
- 2 shallots, thinly sliced
- 1 clove garlic, finely chopped
- 1/2 cup dried cranberries
- 1 Tbsp. water
- Juice from half a lemon
- Salt and pepper
- Remove the stems from the chard and slice into 1/2 inch pieces. Slice the leaves into 1-inch strips.
- In a large frying pan, heat 2 Tbsp. of olive oil over medium heat and cook shallots and garlic, stirring frequently until fragrant but not brown, about 2 minutes. Add cranberries and cook for another 2 minutes, then set mixture aside in a bowl.
- Add 1 Tbsp. olive oil, water, lemon juice and chard stems to the pan. Cook for 1 minute. Add chard leaves, one handful at a time, stirring constantly, until the leaves are wilted and tender, 3-5 minutes.
- Stir in cranberry mixture, and serve.