"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.
