Stewed Swiss chard with dried cranberries
Votes: 4
Time: 35 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
This recipe uses both the tender leaves and the tough stems of Swiss chard—you can never have too much fiber! Just cook the stems before the leaves, and they'll be just as tender and juicy. Paired with red onion, the tartness of dried cranberries, and a pinch of nutmeg, it's delicious and juicy. Serve this braised Swiss chard as a side dish with beef, pork, or roast turkey.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large bunches chard, stems cut into 2cm pieces and leaves into 5cm pieces.
- 0.5 cups dried cranberries
- 1 cup lightly salted chicken broth
- 1/4 cup olive oil
- 1 large red onion, thinly sliced
- 1/4 teaspoon freshly grated nutmeg
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Cooking the dish according to the recipe:
- Heat the chicken broth in a small saucepan. Remove from heat and add the dried cranberries; set aside to soften.
- Meanwhile, heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add the red onion and chard stems and cook, stirring, until the stems are tender, 10-12 minutes. Add the nutmeg, 1 teaspoon of salt, and a few freshly ground black pepper. Add the chicken broth and dried cranberries. Add the chard leaves, pressing them down if necessary to fit.
- Cover and simmer over low heat until the leaves begin to wilt, 1-2 minutes. Remove the lid and increase the heat to medium. Cook until the leaves are tender, 3-5 minutes. Season with salt to taste.
- Using tongs, transfer the chard to a serving bowl, reserving the liquid in the pan. Stir in the remaining 1 tablespoon of olive oil and increase the heat to high. Bring to a boil and cook until the liquid becomes syrupy, about 2 minutes. Pour the sauce over the chard.
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