The first bunches of swiss chard have made it to the CSA Shares! Swiss chard is a dark leafy green with thick leaves and colorful stems that look like celery. Swiss chard is very easy to sauté, and a simple side of greens is great at any meal. This dish is just as easy, and has a colorful and tasty addition of cranberries and toasted pumpkin seeds. Swiss chard stems cook a little slower then the greens, so remove the stems and finely slice. Chop the greens into bite-size pieces. I toasted the pumpkin seeds in a dry skillet, it just takes a minute and soaked the cranberries to plump them up a bit.
Start the garlic over medium heat in olive oil, and then add the stems. When the stems are just about done, add the swiss chard, and a tablespoon of apple cider vinegar to the pan. Toss gently with tongs until the greens are wilted.
Season with salt + pepper to taste, then transfer to a serving dish. Top with cranberries and pumpkin seeds.
Sautéd Swiss Chard with Cranberries & Pumpkin Seeds
1 bunch swiss chard, stems removed and thinly sliced, greens chopped into bite size pieces
2 garlic cloves, minced
1 tablespoon apple cider or white wine vinegar
1 tablespoon olive oil
1/4 cup cranberries (optional: soak in hot water for one hour to plump)
1/4 cup pumpkin seeds, toasted
salt + pepper
Heat olive oil in a large saute pan over medium heat. Add garlic, then after a minute add swiss chard stems. Cook 2 – 4 minutes until stems are just about cooked through. Add swiss chard and vinegar, tossing gently with tongs until chard is wilted. Season to taste with salt and pepper. Transfer to a serving dish and top with pumpkin seeds and cranberries.
