Apr 1, 2012

The Cleaner Plate Club - Sauteed Red Chard with Clementines, Feta and Balsamic Reduction

This is a very colorful side dish with lots of flavor.  It's earthy, sweet, salty & tangy.  I'm not sure how many kids would eat it.  Mine are fairly adventurous, but wouldn't try it.  Otherwise, I would make it again.  (Even if you don't try this recipe, it tells how to make a balsamic reduction, which is delicious, especially on fresh strawberries!)

2 T evoo
1 bunch red Swiss chard, stemmed and sliced into chiffonade
salt and freshly ground pepper
2 clementines, oranges or tangerines, peeled and sectioned
1/4 c balsamic vinegar
2 oz feta cheese, crumbled

Heat evoo in large saute pan over med-high heat.  Add chard and saute until it starts to wild, about 2 min.  Remove from the heat and season with salt and pepper to taste.  Allow to cool until just warm.

Toss the greens with the orange sections in a bowl.

Reduce the balsamic vinegar in a small saucepan over medium heat by two-thirds, or until it is of a syrupy consistency and will coat the back of a spoon.

Drizzle the greens and oranges with the balsamic reduction.  Top with the cheese.  Serve warm.

(Serves 4-6)

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