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Author Notes: I love the earthy flavor of Swiss Chard, and I'm intrigued by its Mediterranean origins. My family, however, wanted seasonings that would distract them from the clearly "good-for-you" vibe of chard. We met in the middle with some crunch and some tang! This is especially attractive with rainbow chard, but red chard is lovely too. Serve with brown rice and grilled meat for an easy summer supper. —Windischgirl
bunch Swiss chard, well-washed
tablespoon olive oil
clove garlic, crushed
handful sunflower seeds, roasted unsalted
handful dried cranberries
salt and pepper to taste
squeeze of lemon
sprinkle of dried red pepper flakes
- Trim the stems from the chard and cut into 1/2-inch pieces and set aside. Slice the leaves, still wet from washing, into 1/2-inch ribbons and also reserve.
- In a 2-inch high saute pan, heat the oil over medium. Add the crushed garlic, sunflower seeds, and the chard stems and saute until just starting to soften.
- Add the dried cranberries and the chard ribbons, and season with salt and pepper. Stir until the leaves start to wilt; add a splash of water if the pan seems dry.
- Once the leaves have wilted and the stems are softened, remove from the heat. Squeeze the lemon over the chard and stir. Serve promptly with a pinch of pepper flakes.
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit