Chard with Blood Oranges and Pistachios

Quentin Bacon

Prep: 15 minutes; Cook: 15 minutes; Total time: 30 minutes.

Yield: Makes 4 servings (serving size: 1/2 cup)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 162
  • Fat: 11g
  • Saturated fat: 1g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 2g
  • Protein: 4g
  • Carbohydrate: 15g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 293mg
  • Calcium: 80mg

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

Preparation

  1. 1. Remove stems from chard leaves. Cut leaves into wide ribbons; slice stems. Keep leaves and stems separate.
  2. 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. 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.
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