{"id":1317,"date":"2013-01-01T03:29:54","date_gmt":"2012-12-31T19:29:54","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=1317"},"modified":"2013-01-02T04:57:55","modified_gmt":"2013-01-01T20:57:55","slug":"braised-red-chard-recipe","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2013\/01\/braised-red-chard-recipe\/","title":{"rendered":"Braised Red Chard &#8211; Recipe"},"content":{"rendered":"<p>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&#8217;d be serving for Christmas Eve.\u00a0 <a href=\"http:\/\/www.foodnetwork.com\/recipes\/rachael-ray\/rack-of-lamb-cranberry-tangerine-sauce-braised-red-chard-creamy-polenta-sage-pancetta-recipe\/index.html\">This recipe<\/a> from Rachel Ray got great reviews and seemed easy enough, so I figured I&#8217;d give it a try.\u00a0 It was a great success!\u00a0 Everyone just loved it.\u00a0 The best part? I was able to make it earlier in the day and reheat it just before serving.<\/p>\n<p><em>Ingredients<\/em><\/p>\n<ul>\n<li itemprop=\"ingredients\">1 Tbsp. olive oil<\/li>\n<li itemprop=\"ingredients\">1 small onion, chopped<\/li>\n<li itemprop=\"ingredients\">1 bunch red chard, washed and coarsely chopped<\/li>\n<li itemprop=\"ingredients\">1 cup chicken stock<\/li>\n<li itemprop=\"ingredients\">1 cup raisins<\/li>\n<li itemprop=\"ingredients\">1\/2 tsp. nutmeg<\/li>\n<li itemprop=\"ingredients\">salt and pepper to taste<\/li>\n<\/ul>\n<p><em>Instructions<\/em><\/p>\n<p>Heat a large frying pan over medium high heat.\u00a0 Add the oil and heat.\u00a0 Add the onion and saute for 2 minutes.\u00a0 Add the red chard, a handful at a time, pressing down until it wilts.\u00a0 Add the chicken stock and the raisins.\u00a0 Season with nutmeg and salt and pepper to taste.\u00a0 Reduce heat to medium low and cook until the chard is tender, about 1o to 15 minutes.<\/p>\n<p><a href=\"https:\/\/www.marga.org\/foodblog\/2013\/01\/2012-christmas-eve-dinner\/\">Marga&#8217;s 2012 Xmas Eve Dinner Recipes<\/p>\n<p><\/a><\/p>\n<p><a href=\"http:\/\/www.marga.org\/food\/all.html\">Marga&#8217;s Best Recipes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;d be serving for Christmas Eve.\u00a0 This recipe from Rachel Ray got great reviews and seemed easy enough, so I figured I&#8217;d give it a try.\u00a0 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[263,171],"class_list":["post-1317","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-red-chard","tag-vegetables","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1317","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=1317"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1317\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=1317"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=1317"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=1317"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}