Because greens can be quite bitter, I love finding sweeter counterparts. For the holidays, nothing beats cranberries! —JessicaBakes
small red onion, quartered and sliced thin
diced kabocha squash (use butternut if you can't find it)
red chard, stems sliced thinly and leaves chopped coursely
bag fresh or frozen cranberries
zest of 1/2 orange
red pepper flakes
In This Recipe
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.
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.
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.