Chard + orange + almonds is one very happy ménage à trois on a plate. Caramelizing the onions adds a touch of sweetness that helps the chard win over even those who claim to hate greens. It's a strategy you can use with any greens. If time is tight, simply sauté the onion until tender, and proceed with the rest of the recipe.
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1/2 cup onion, thinly sliced
- sea salt and freshly ground black pepper, to taste
- 2 pounds Swiss chard (or rainbow chard)
- 1 orange, zested and juiced
- 1/4 cup slivered almonds, toasted
Instructions
- Heat 1 tablespoon oil in a large sauté pan over medium-high heat. Add onion and a pinch of salt. Sauté 3 minutes. Add 2 tablespoons water. Cover, reduce heat to low, and cook 20 minutes, or until caramelized, stirring occasionally.
- Meanwhile, zip leaves from chard stems, reserving stems. Wash leaves thoroughly, dry and tear into bite-sized pieces. Wash stems, and thinly slice enough for ¾ cup.
- When onions are done, uncover pan, and raise heat back up to medium-high. Add remaining 1 tablespoon oil. Add chard in batches, tossing to coat, gradually adding all chard to the pan. Add chopped stems. Sprinkle with salt and pepper. Cook 3-5 minutes, or until chard is well wilted, stirring occasionally. Add juice to pan, cook 30 seconds, or until liquid evaporates. Remove from heat, and stir in zest. Serve garnished with almonds.
Servings: 4
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