| CHARD WITH CITRUS |
This warm salad has both vibrant color and a tangy sweet-sour flavor.
The skin of the citrus becomes almost candied and provides a nice
chew, but if you’d rather not eat it, simply peel the skin before
chopping. Adapted from “How to Cook Everything Vegetarian”.
1 bunch chard, washed and trimmed
2 Tbsp olive oil
1 onion, minced
2 Tbsp sugar
1 small unpeeled orange or tangerine, seeded and coarsely chopped
2 Tbsp sherry vinegar
Salt and pepper
Cut stems out of the chard leaves. Cut leaves into ribbons and slice
stems on the diagonal; keep leaves and stems separate. Put oil in a
large skillet with a lid over medium heat. When hot, add onion and
sugar, and cook for a minute, then stir in citrus bits and turn heat to
low. Cook, stirring often, until caramelized, about 10 minutes. Stir in
vinegar. Return heat to medium and stir in chard stems. After a
minute, add chard ribbons, cover, and turn off heat. Let it steam for 3
minutes, then stir and cover pan for another few minutes. Season with
salt and pepper.
The skin of the citrus becomes almost candied and provides a nice
chew, but if you’d rather not eat it, simply peel the skin before
chopping. Adapted from “How to Cook Everything Vegetarian”.
1 bunch chard, washed and trimmed
2 Tbsp olive oil
1 onion, minced
2 Tbsp sugar
1 small unpeeled orange or tangerine, seeded and coarsely chopped
2 Tbsp sherry vinegar
Salt and pepper
Cut stems out of the chard leaves. Cut leaves into ribbons and slice
stems on the diagonal; keep leaves and stems separate. Put oil in a
large skillet with a lid over medium heat. When hot, add onion and
sugar, and cook for a minute, then stir in citrus bits and turn heat to
low. Cook, stirring often, until caramelized, about 10 minutes. Stir in
vinegar. Return heat to medium and stir in chard stems. After a
minute, add chard ribbons, cover, and turn off heat. Let it steam for 3
minutes, then stir and cover pan for another few minutes. Season with
salt and pepper.
