Author Notes
Fresh produce is now arriving at our just-opened Farmers' Market. This recipe combines fresh Rainier Cherries and fresh Chard. The hazelnuts are a Northwest accent. —cookwithsusan
Ingredients
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1 cup
Pitted and halved Rainier Cherries
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2 tablespoons
Olive Oil
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1 tablespoon
Butter
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1
Small onion, thinly sliced
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1
Garlic clove, minced
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1-1/2 pounds
Chard, torn into salad-sized pieces, ribs removed
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1/2 teaspoon
Kosher salt
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1/4 teaspoon
Freshly cracked black pepper
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1/4 teaspoon
Freshly grated nutmeg
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1 tablespoon
Balsalmic vinegar
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1 teaspoon
Cherry liqueur
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1
Hard-boiled egg, finely diced
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1/4 cup
Unsalted, roasted hazelnuts, rough chopped
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Whole, stemmed cherries as garnish
Directions
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Pit and halve cherries.
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In a large sauté pan heated on medium high heat, add olive oil and butter. Melt butter, and then reduce heat to medium. Place onions in pan and sauté for 2 minutes until onions begin to wilt. Add cherries and cook one minute, and then add garlic and cook for one minute, stirring to prevent scorching. Add chard and sprinkle salt and pepper over chard. Toss chard and cook until wilted, approximately 2 minutes. Remove pan from heat.
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Whisk Nutmeg, Balsamic vinegar and Cherry Liqueur together in a small bowl. Pour over chard mixture and gently toss. Note: If you use a sweeter cherry, eliminate Cherry Liqueur.
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Transfer chard to a medium platter, mounding chard in the middle, and surrounding chard with a ring of chopped egg and chopped hazelnuts. Toss just before serving.
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