Beautiful organic rainbow chard is in the stores! Enjoy them in this quick and unique sauté. And yes, cook the mandarin with the peel–it adds a delicious bittersweet tang to the dish. This recipe includes items on sale the week of April 5-11, 2017.
- 1 lb. rainbow chard
- ¼ c. olive oil
- ½ sweet onion, diced
- 2 cloves garlic, minced
- 2 Tbsp. sugar
- 1 organic Murcott mandarin, seeded and chopped into ½” pieces (including peel)
- 2 Tbsp. balsamic vinegar
- ½ c. water, stock, or orange juice
- salt and pepper to taste
1) Strip chard leaves off of stems. Cut stems into ¼ to ½ inch slices and set aside. Tear or cut leaves into ribbons and set aside. Keep stems and leaves separate from one another.
2) In a large sauté pan over medium heat, add oil. When oil is hot add onion and cook until translucent.
3) Add garlic and sugar to the pan and cook one minute longer.
4) Add mandarin pieces to the pan, stir, then reduce heat to low. Cook and stir frequently, until oranges are caramelized, about 10 minutes.
5) Stir in vinegar, return heat to medium and add liquid and chard stems to pan. Cook and stir occasionally until stems have softened.
6) Add the chard leaves to the pan, cover, and turn off the heat. Let pan sit for about three to four minutes.
7) Uncover, stir and check for seasoning. Allow to sit covered a little longer if leaves aren’t wilted enough. Serve warm. Serves four.