Skip to Content

Chard with Blood Oranges and Pistachios

Chard with Blood Oranges and Pistachios

Ingredients

  • 1 pound Swiss chard, washed and trimmed
  • 2 tablespoons extra-virgin olive oil
  • 2 thinly sliced shallots or one thinly sliced onion
  • 1 tablespoon sugar
  • 1 small unpeeled orange, blood orange or tangerine, seeded and coarsely chopped
  • 2 tablespoons sherry vinegar or apple cider vinegar
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped pistachios

Recipe

 

Remove stems from chard leaves. Cut leaves into wide ribbons; slice stems. Keep leaves and stems separate.

Heat oil in large skillet over medium heat; cover. When hot, add shallots and sugar; cook 1 minute. Stir in orange; reduce heat to low, stirring frequently until shallots and orange are caramelized (about 10 minutes). Add vinegar.

 

Return heat to medium; stir in chard stems. Cook until softened, stirring frequently (1-2 minutes). Add chard ribbons; cover and let steam 2-3 minutes, stirring frequently. Turn off heat; re-cover pan 2-3 minutes. Sprinkle with salt and pepper, stirring frequently. Sprinkle with pistachios; serve hot or at room temperature.

 
 
 
 
 
 
 

Adapted from myrecipes.com

Associated Add-on Products