With the Swiss Chard donated by the Richmond Sharing Farm, the South Arm Community Kitchen made a Sweet and Savory Stir Fried Swiss Chard.
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 4 teaspoons sugar
- 1 tablespoon cider vinegar
- 1 1/2 cups chicken broth
- 4 cups stemmed, chopped, rinsed Swiss Chard
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds
- salt and pepper to taste
P/S: You can substitute the Swiss Chard with Kale
Source: South Arm Community Kitchen
|Prep the ingredients.|
|Prepare the sauce by combining the chicken broth, Dijon mustard, sugar and cider vinegar in a small bowl.|
|Heat olive oil in a large frying pan over medium heat. Stir fry the onion until soften and turns translucent, about 5 minutes. Add the garlic and stir fry for another 30 seconds.|
|Add the Swiss Chard in batches. Use a pair of tongs to turn the Swiss Chard as the bottom ones started to wilt.|
|Add the broth and cook for 5 minutes, covered.
Stir in the dried cranberries and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes.
Season with salt and pepper to taste.
Sprinkle with sliced almonds before serving.