Christmas Tree Chard
By America's Test KitchenPublished on August 2, 2011
Yield
Serves 6 to 8
Ingredients
3 tablespoons extra virgin olive oil 5 cloves minced garlic 2 bunches red chard, stemmed, cut into thin strips, and chopped (about 6 cups)2 bunches green chard, stemmed, cut into thin strips, and chopped (about 6 cups)1 red onion, chopped fine2 teaspoons light brown sugar 1 teaspoon minced fresh rosemary ½ cup pine nuts, toasted¼ cup dried cranberries ¾ cup cranberry juice
Instructions
- Cook 2 tablespoons oil and half of garlic in Dutch oven over medium heat until garlic is just golden, about 3 minutes. Add chard, season with salt and pepper, cover, and cook, stirring occasionally, until chard is wilted, about 5 minutes. Transfer chard to large bowl.
- Heat remaining 1 tablespoon oil in now-empty pot over medium heat until shimmering. Cook onion until softened, about 5 minutes. Add remaining garlic and rosemary and cook until fragrant, about 1 minute. Add cranberry juice and brown sugar and reduce until syrupy, about 2 minutes. Return chard to pot and toss with pine nuts and dried cranberries. Adjust seasonings. Serve.
Yield
Serves 6 to 8Ingredients
3 tablespoons extra virgin olive oil
5 cloves minced garlic
2 bunches red chard, stemmed, cut into thin strips, and chopped (about 6 cups)
2 bunches green chard, stemmed, cut into thin strips, and chopped (about 6 cups)
1 red onion, chopped fine
2 teaspoons light brown sugar
1 teaspoon minced fresh rosemary
½ cup pine nuts, toasted
¼ cup dried cranberries
¾ cup cranberry juice
Ingredients
3 tablespoons extra virgin olive oil
5 cloves minced garlic
2 bunches red chard, stemmed, cut into thin strips, and chopped (about 6 cups)
2 bunches green chard, stemmed, cut into thin strips, and chopped (about 6 cups)
1 red onion, chopped fine
2 teaspoons light brown sugar
1 teaspoon minced fresh rosemary
½ cup pine nuts, toasted
¼ cup dried cranberries
¾ cup cranberry juice
Ingredients
3 tablespoons extra virgin olive oil
5 cloves minced garlic
2 bunches red chard, stemmed, cut into thin strips, and chopped (about 6 cups)
2 bunches green chard, stemmed, cut into thin strips, and chopped (about 6 cups)
1 red onion, chopped fine
2 teaspoons light brown sugar
1 teaspoon minced fresh rosemary
½ cup pine nuts, toasted
¼ cup dried cranberries
¾ cup cranberry juice
Why This Recipe Works
For a simple and tasty side dish that we could serve at the holiday table, we put a spin on traditional swiss chard recipes. Red and green chard gave our Christmas Tree Chard recipe the colors that inspired its name, and dried cranberries perked up the flavor.
Instructions
- Cook 2 tablespoons oil and half of garlic in Dutch oven over medium heat until garlic is just golden, about 3 minutes. Add chard, season with salt and pepper, cover, and cook, stirring occasionally, until chard is wilted, about 5 minutes. Transfer chard to large bowl.
- Heat remaining 1 tablespoon oil in now-empty pot over medium heat until shimmering. Cook onion until softened, about 5 minutes. Add remaining garlic and rosemary and cook until fragrant, about 1 minute. Add cranberry juice and brown sugar and reduce until syrupy, about 2 minutes. Return chard to pot and toss with pine nuts and dried cranberries. Adjust seasonings. Serve.
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