Prep: 15 minutes; Cook: 15 minutes; Total time: 30 minutes.
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
How to Make It
Remove stems from chard leaves. Cut leaves into wide ribbons; slice stems. Keep leaves and stems separate.
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.
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.
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