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Monday, April 22, 2013

Meatless Monday: Swiss Chard with Leeks and Cranberries

I found this recipe while looking for ideas on how to use up more leeks and Swiss chard from the garden.  I altered the recipe a little.  The original recipe used raisins.  While I like raisins, I don't like them in my food.  I know, weird right??  You can find the original recipe here

To make this a heartier main dish, serve the greens over quinoa or cous cous.  If you're opting for a meat entree, consider frying up some bacon, pancetta or prosciutto in the beginning and adding them to the greens later.    


Swiss Chard with Leeks and Cranberries

1/3 c. dried cranberries
1 Tbsp. cider vinegar
1 Tbsp. honey
1 Tbsp. warm water
2 Tbsp. olive oil
2 leeks, white and light green parts sliced
salt and pepper
2 cloves garlic, minced
1 large bunch of Swiss chard (about 3 cups), leaves only; deveined and cut into 1/2 inch ribbons
2 Tbsp. stone ground mustard

1) In a small bowl, combine vinegar, honey and warm water and mix well.  Add the cranberries and set aside to soak.

2) Saute the leeks in olive oil in a large pan over medium heat until they are just beginning to brown.  Salt and pepper leeks.  Add garlic and saute for another 1 minute.  

3) Add the Swiss chard to the pan and continue to cook until the leaves are wilted.  Salt and pepper to taste.  Add mustard and cranberries with their liquid.  Toss until combined and continue to cook until most of the liquid has evaporated.  


1 comments:

Malay-Kadazan girl said...

Oh my this made me miss fresh homegrown leek and chard. Nice!