(since 1999)

RECIPE SECTION - Over 10,000 Recipes


 You are here > Home > Recipes

Vegetable Recipes• Pumpkin to Yucca • >  Swiss Chard, Sweet and Sour


FREE Magazines and
other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



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


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Other Links  




Popular Pages