Sautéed Swiss Chard with Dried Cherries | CUESA

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Sautéed Swiss Chard with Dried Cherries

Source:

Nigel Jones, Kingston 11

This recipe was demonstrated for CUESA’s Market to Table program on February 13, 2016.

Serves 4

INGREDIENTS

2 tablespoons olive oil
2 tablespoons chopped onion
1 teaspoon pine nuts
½ teaspoon crushed red pepper flakes
2 bunches Swiss chard
¼ cup dried cherries
Granulated garlic
Freshly ground black pepper
Fine sea salt
3 tablespoons balsamic vinegar

PREPARATION

Warm the olive oil in a large sauté pan over medium heat. Add the onions, pine nuts and crushed red pepper flakes. Stir the ingredients together and sauté for 1 minute. Add the Swiss chard and continue to sauté, stirring the chard, for about 2 minutes. Add the dried cherries and season the chard mixture with the garlic, pepper and salt to taste. Continue to sauté for another 3 minutes. Add the balsamic vinegar and toss with the chard, sautéing for an additional minute. Remove the pan from the heat, transfer the chard to a serving dish or directly to plates, then top with the dried cherries, nuts and other solids from the pan, leaving the excess liquid behind. Serve immediately.

Photo by Megan Liamos.

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