A holiday recipe for Red Swiss Chard With Cranberries

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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

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