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Serves
2-4, depending on how much you like your greens!
Author Notes
Because greens can be quite bitter, I love finding sweeter counterparts. For the holidays, nothing beats cranberries! —JessicaBakes
Ingredients
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1 tablespoon
olive oil
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1
small red onion, quartered and sliced thin
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2 cups
diced kabocha squash (use butternut if you can't find it)
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2 bunches
red chard, stems sliced thinly and leaves chopped coursely
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1
bag fresh or frozen cranberries
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zest of 1/2 orange
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1 tablespoon
cider vinegar
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1/4 teaspoon
smoked paprika
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Pinch
red pepper flakes
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1
cinnamon stick
Directions
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In a heavy bottomed pot, heat the olive oil over medium-high heat. Add the onion, chard stems (not leaves!) and squash. Saute until the squash is tender.
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Add the cranberries and cinnamon stick. As the berries heat, they will often pop...this is normal, so don't be scared! Allow the cranberries to soften until edible.
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Add the zest, vinegar and spices. Stir until fragrant (about 1 minute), then turn off the heat and immediately add the chard leaves. Stir and season with salt and pepper until wilted to your level of desired doneness.
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