While I’ve been fairly diligent about my Veggie Resolutions this summer (belonging to the CSA certainly helps!), there is one vegetable that keeps on popping up on the list that I’m not crazy about. The oft-dreaded veg? Greens. Yes, the most veggietastic of vegetables, this generic term encompasses my least favorite vegetable. Chard, lettuce, random greens – eh. So when I saw this recipe for Chard with Oranges and Shallots in my How to Cook Everything book, I thought I’d give it a try. Oranges – yum. Shallots – yummm. Chard? Eh. Well, we’ll see.
You will need:
Adapted from Mark Bittman’s How to Cook Everything
- 1 pound chard, washed and trimmed
- 2 tbsp EVOO
- 3 shallots, thinly sliced
- 2 tbsp sugar
- 1 small orange or tangerine, seeded and coarsely chopped
- 2 tbsp sherry vinegar
- Salt and fresh ground black pepper
1. Cut the stems out of the chard leaves. Cut the leaves into wide ribbons and slice the stems; keep the leaves and stems separate.
2. Put the oil in a large skillet with a lid over medium heat. Add the shallots and sugar and cook for a minute, then stir in the orange or tangerine bits and reduce the heat to low. Cook, stirring frequently, until everything is caramelized, about 10 minutes. Stir in the vinegar.
3. 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. Led the chard steam for 2 or 3 minutes, then stir and re-cover the pan for another couple of minutes. Sprinkle with salt and lots of pepper and serve immediately or within an hour or two at room temperature.
Ok, so this recipe was pretty good – although I feel that adding in the tangerine and sugar kinda defeats the purpose of eating greens, doesn’t it? So while I wouldn’t go out of my way to purchase chard to make this, if I come across greens again in my CSA (as I surely will), I may give this another go.
What are your favorite ways to eat greens?
PS We’re having a Nosh Girl Party this weekend! Tune in tomorrow for the buzzfood reveal!