I got some beautiful organic red chard from someone who was going on a trip, and decided to use it to make a side dish for the short ribs I’d be serving for Christmas Eve. This recipe from Rachel Ray got great reviews and seemed easy enough, so I figured I’d give it a try. It was a great success! Everyone just loved it. The best part? I was able to make it earlier in the day and reheat it just before serving.
- 1 Tbsp. olive oil
- 1 small onion, chopped
- 1 bunch red chard, washed and coarsely chopped
- 1 cup chicken stock
- 1 cup raisins
- 1/2 tsp. nutmeg
- salt and pepper to taste
Heat a large frying pan over medium high heat. Add the oil and heat. Add the onion and saute for 2 minutes. Add the red chard, a handful at a time, pressing down until it wilts. Add the chicken stock and the raisins. Season with nutmeg and salt and pepper to taste. Reduce heat to medium low and cook until the chard is tender, about 1o to 15 minutes.