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.