Recipe: Red Swiss Chard With Cranberries
A holiday recipe for Red Swiss Chard With Cranberries
Makes 6 servings
1 bunch red Swiss chard
1/3 cup dried sweetened cranberries
1/3 cup boiling water
2 tablespoons olive oil
1 medium shallot, peeled and finely chopped
Kosher salt and freshly ground black pepper, to taste
1. Rinse the chard and cut the leaves off the stems. Slice the stems into 1/4-inch slices and cut the leaves into 1/2-inch ribbons. Cover the sweetened cranberries with 1/3 cup boiling water and let them stand at room temperature for 5 minutes or so to soften.
2. Heat the olive oil in a large sauté pan over medium-high heat and sauté the sliced chard stems and the shallot until soft, about 4 minutes.
3. Stir the cranberries and their soaking liquid, and leaves, into the pan and cook until the chard is softened and the water has almost evaporated, about 4 minutes. Season to taste with kosher salt and freshly ground black pepper. Serve hot.
From Greg Atkinson, Seattle Culinary Academy
at Seattle Central Community College
Sam and Sara Lucchese create handmade pasta out of their kitchen-garage adjacent to their Ballard home. Here, they illustrate the final steps in making pappardelle pasta.
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