This is a great side dish for any fall/winter night dinner. It’s also a great, easy side dish to add some greens for a holiday dinner, be it Thanksgiving, Christmas, or New Year’s. The deep green of the chard leaves with the dried cranberries offer a festive look. The tiny, sweet, tangy jewel-like cranberries stud the deep, velvety green chard leaves. If you are making it for a holiday dinner, you could make the dish a day ahead and reheat it gently on the stove just before serving.
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Serves: 6-8 sides
1-2 tablespoons extra virgin olive oil
1 clove garlic, minced
4-6 shallots, thinly sliced
2-3 large bunches of rainbow chard, stems removed (save for another use), leaves chopped
1/3 cup dried cranberries
¼ cup water
¼ teaspoon fresh grated nutmeg
Fine sea salt and pepper, to taste
Heat a large skillet over medium heat and add 2 tablespoons of extra virgin olive oil.
Add the thinly sliced shallots and sauté over medium heat for about 5 minutes until softening and translucent. Add in the minced garlic and cook another minute or so.
Add the chopped chard leaves to the skillet, sprinkle with fine sea salt, freshly grated nutmeg, and fresh ground black pepper. Add in the 1/3 cup dried cranberries. Drizzle the ¼ cup of water over the chard, cover with a lid, and sautéed over medium-low heat for about 20 minutes. Stir the chard occasionally and add more water if necessary.
Take off the heat after about 20 minutes to retain the green color. Serve immediately.
Note: If cooking ahead and reheating the green color won’t be as prominent.