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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
- 1 cup Pitted and halved Rainier Cherries
- 2 tablespoons Olive Oil
- 1 tablespoon Butter
- 1 Small onion, thinly sliced
- 1 Garlic clove, minced
- 1-1/2 pounds Chard, torn into salad-sized pieces, ribs removed
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Freshly cracked black pepper
- 1/4 teaspoon Freshly grated nutmeg
- 1 tablespoon Balsalmic vinegar
- 1 teaspoon Cherry liqueur
- 1 Hard-boiled egg, finely diced
- 1/4 cup Unsalted, roasted hazelnuts, rough chopped
- Whole, stemmed cherries as garnish
- Pit and halve cherries.
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe for Cherries