Chard & Cherries Jubilee
Chef Peter Duff and I came together to create this incredibly simple, but oh-so-tasty dish.
Ingredients
- 4 bunches Swiss chard ribs removed then roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon chopped garlic
- ⅔ cup chopped dried cherries
- Salt and pepper to taste
- ½ cup pine nuts
Notes
Remove ribs from chard and roughly chop.
Heat oil in a large saucepan on medium heat.
When pan is hot and oil is shimmering, add chopped garlic and chopped dried cherries.
Cook, stirring frequently for thirty seconds, or until garlic is fragrant.
Add chard to the pan and sprinkle with a touch of salt and pepper.
Cook 30-60 seconds until chard is wilted and remove from heat to a separate dish or plate.
In a separate pan over medium heat, toast the pine nuts until they start to brown lightly.
Plate the chard mixture and top with toasted pine nuts.
Serves 4-6
Gluten free and vegan.
