Wednesday, August 10, 2011

Chard with Sherry Vinegar and Walnuts

We get a lot of chard from our awesome CSA. Chard is great (and super healthy), but we can only eat Chard with Feta so many times before we go crazy. So we’re trying out some new chard recipes. Here’s the first one. It’s quite tasty—rather ugly, but quite tasty.

(Adapted from 3/GO Triathlon)

Heaping ½ cup raisins (maybe closer to ¾ cup)
2 tbsp. sherry vinegar
lots of chard, de-stemmed, leaves sliced
1 small red onion, sliced
¼ tsp. sea salt
¼ cup (a hefty ¼ cup) walnuts, toasted and chopped

1. In a small bowl, combine the raisins, sherry vinegar and ¼ cup boiling water. Let sit for at least 10 minutes.

2. Heat a large pot over medium-high heat.

3. Use a slotted spoon to remove the raisins from the liquid and dump the raisin liquid into the heated pot.

4. Add the chard to the pot.

5. Add the red onion and salt to the chard and lower the heat to medium. Cook, covered, for about 5 minutes, until the onion and chard are tender. (The original recipe said to cook for 10-12 minutes, but the chard was already starting to look dead after 5 minutes.)

6. Add raisins and cook, stirring, for 1 minute.

7. Top with walnuts and serve.

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