A holiday recipe for Red Swiss Chard With Cranberries
Makes 6 servings
1 bunch red Swiss chard
1/3 cup dried sweetened cranberries
1/3 cup boiling water
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2 tablespoons olive oil
1 medium shallot, peeled and finely chopped
Kosher salt and freshly ground black pepper, to taste
1. Rinse the chard and cut the leaves off the stems. Slice the stems into 1/4-inch slices and cut the leaves into 1/2-inch ribbons. Cover the sweetened cranberries with 1/3 cup boiling water and let them stand at room temperature for 5 minutes or so to soften.
2. Heat the olive oil in a large sauté pan over medium-high heat and sauté the sliced chard stems and the shallot until soft, about 4 minutes.
3. Stir the cranberries and their soaking liquid, and leaves, into the pan and cook until the chard is softened and the water has almost evaporated, about 4 minutes. Season to taste with kosher salt and freshly ground black pepper. Serve hot.
From Greg Atkinson, Seattle Culinary Academy at Seattle Central Community College