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Chard with Blood Oranges and Pistachios

Quentin Bacon
Yield Makes 4 servings (serving size: 1/2 cup)
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

Nutrition Information

  • calories 162
  • fat 11 g
  • satfat 1 g
  • monofat 7 g
  • polyfat 2 g
  • protein 4 g
  • carbohydrate 15 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 293 mg
  • calcium 80 mg

How to Make It

  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.