Chard with Oranges, Shallots, and Candied Pecans
A colorful, warm salad with a tangy sweet-sour flavor
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 1x
- Category: Appetiser, Side
Ingredients
Scale
- 1 pound white, red, or rainbow chard, washed and trimmed
- 2 tablespoons extra virgin olive oil
- 2 shallots
- 2 tablespoons sugar
- 1 small unpeeled orange or tangerine, seeded and coarsely chopped
- 2 tablespoons sherry vinegar
- Salt and freshly ground pepper
- 1 cup Candied Pecans
Instructions
- Cut the stems out of the chard leaves. Cut leaves into wide ribbons and slice the stems (on the diagonal if you like); keep the leaves and stems separate.
- Put the oil in a large skillet with a lid over medium heat. When hot, add the shallots and sugar and cook for a minute, then stir in the orange or tangerine bits and lower the heat to low. Cook, stirring frequently, until everything is caramelized, about 10 minutes. Stir in the vinegar.
- Return the heat to medium and stir in the chard stems. Cook, stirring occasionally, until they soften a bit, just a minute or two. Add the chard ribbons, cover, and turn off the heat. Let the chard steam for 2 or 3 minutes, then stir and re-cover the pan for another couple of minutes. Sprinkle with salt, lots of pepper, the candied pecans, and serve immediately.
Find it online: https://wolffsapplehouse.com/kitchen-copyswiss-chard/