| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup low-sodium chicken broth
- 1/2 cup dried cranberries
- 1/4 cup extra-virgin olive oil
- 1 large red onion, sliced
- 2 large bunches red Swiss chard, stems cut into 1-inch pieces, leaves cut into 2-inch pieces
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground pepper
Instructions
- Warm the chicken broth in a small saucepan. Remove from the heat and add the dried cranberries; set aside to plump.
- Meanwhile, heat 3 tablespoons olive oil in a large pot over medium heat. Add the red onion and chard stems and cook, stirring, until the stems are just tender, 10 to 12 minutes. Add the nutmeg, 1 teaspoon salt and a few grinds of pepper. Add the chicken broth and dried cranberries. Add the chard leaves, pressing them down to fit, if needed. Cover and simmer until the leaves just start to wilt, 1 to 2 minutes. Uncover and increase the heat to medium high. Cook until the leaves are just tender, 3 to 5 minutes. Season with salt.
- Transfer the chard mixture to a serving bowl with tongs, leaving the liquid in the pot. Stir the remaining 1 tablespoon olive oil into the liquid and increase the heat to high. Bring to a boil and cook until the liquid is syrupy, about 2 minutes. Pour over the chard.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 124 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 477 mg |
Reviews
I totally loved it, m thinking because my 2 bunches of chard were so big, I had to add salt later at the table. It made a large portion but it will not be wasted. Yummy.