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Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

"The first year we bought a share of an organic co-op garden we were astounded by the quality and sheer quantity of greens we received," says contributor Alison Froese-Stoddard. "We had to find ways to eat several pounds of lettuce, kale, and Swiss chard every week! This recipe became a quick favorite."
Serves 4

• 1 pound  / 500 g Swiss chard (multiple colors preferred)
Rinse, pat dry, and remove stems. Chop stems diagonally into small pieces. Stack leaves, roll up, and slice in 1-inch / 2.5-cm strips; keep separate from stems. Set aside.

• 1 medium   onion (diced)
In deep frypan saute in 2 teaspoons olive oil over medium heat until softened, 5 minutes.

• 1/4 cup / 60 ml dried cranberries or raisins
• 2 cloves garlic (minced)
• 3 tablespoons white or cider vinegar
• 1 1/2 teaspoons sugar
• salt and pepper to taste

Add along with chard stems, cover and cook for 8 minutes. Place chopped  leaves on top of the mixture (do not stir in), cover and cook another 2 minutes. Remove from heat, stir, and serve.

Alison Froese-Stoddard, Winnipeg, Manitoba


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