The Pioneer Woman Tasty Kitchen
Profile Photo

Sweet and Sour Rainbow Chard

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A delicious ginger-y way to serve chard.

Ingredients

  • 1 bunch Rainbow Chard (or Any Chard)
  • 2 Tablespoons Fresh Ginger, Minced, Or Less To Taste
  • 2 whole Shallots, Minced
  • 1 cup Beef Broth (can Use Chicken Or Vegetable Broth)
  • 2 Tablespoons Vinegar
  • 2 Tablespoons Brown Sugar
  • 1 dash Salt And Pepper, to taste

Preparation

Wash and dry chard leaves. Cut out stems and large veins from the leaves and tear into bite-sized pieces. (Stems can be saved for later use.) When chard cooks, it shrinks like spinach, so be sure to use a large amount.

Mince ginger and shallots, set aside.

In a large skillet, heat broth over medium-high heat. When broth boils, add chard. Stir quickly for about a minute, just until chard starts to wilt.

Removed the wilted chard into a strainer over a bowl; return any liquid that drains off back into the pan. Heat the broth in the pan over medium high heat for about 7 – 8 minutes, until it reduces by more than half.

Stir ginger, shallots, vinegar and brown sugar into reduced broth and heat for about a minute to combine.

Divide the chard onto each plate and sprinkle with a little salt and pepper. Spoon sweet and sour sauce on top.

The chard has a bit of a pleasant sour taste which goes well with the warm spiciness from the ginger in the sweet and sour sauce.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Grilled Corn with Goat Cheese and Olive Tapenade
Profile Photo by Nancy @ Coupon Clipping Cook in Sides
Corn on the cob that's practically a meal in itself.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


2-Ingredient Roasted Fennel and Grapefruit
Profile Photo by Marwin Brown in Sides
Simple 2-ingredient recipe featuring fennel and grapefruit roasted to bring out...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Southern Stewed Cabbage
Profile Photo by FunnyLoveLindsay in Sides
So simple but perfect to add to just about any dinner....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Tex-Mex Chicken Fajita “Rice” Bowl
Profile Photo by Heather Daniel in Sides
A healthy creation for the Tex-Mex palate: tender garlic lime chicken...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Amish Onion Patties
Profile Photo by Patricia @ ButterYum in Sides
If cooked onions are good, crispy, caramelized onion patties are even...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Intermediate