Google Map
Banner
banner

Recipe: Sweet & Sour Rainbow Chard

Adapted from Simply in Season

 

1 lb. rainbow chard, prepared as below
1 medium onion, diced
2 tsp olive oil
1/4 cup dried cranberries or raisins
2 cloves garlic
3 tbsp white or cider vinegar
1-1/2 tsp sugar
Salt and pepper to taste

Rinse the chard, pat dry, and remove stems. Chop stems diagonally into small pieces. Stack
leaves, roll up, and slice into 1-inch strips; keep separate from stems. Set aside.
In deep frying pan, sauté the onion in olive oil over medium heat until softened, about 5
minutes.

Add the remaining ingredients, including the chard stems; cover and cook for 8 minutes.
Place the chopped leaves on top of the mixture (do not stir in), cover and cook another 2
minutes. Remove from heat, stir, and serve.

CSA Newsletter - Week 40 | Fall 10December 2nd, 2014

IN THE BOX:Carrots | Spinach | Hakurei Turnips |  Potatoes

CSA Newsletter - Week 37, Fall 7November 12th, 2014

No snow (yet) + Spinach in the online store.

CSA Sneak Peek - Week 37, Fall 7November 12th, 2014

How food issues shook out in the midterm elections... plus, rutabagas!

Have a Question?

Contact Us Online or Call 608-335-1198

Tomato Mountain Farm ~ N7720 Sandy Hook Rd, Brooklyn WI 53521 ~ info@tomatomountain.com ~ 608-335-1198

CSA Sign up

Visit us on: FacebookTwitter