Chard with Oranges and Shallots

A perfect winter dish, this warm salad has vibrant color and tangy sweet-sour flavor. The skin of the orange or tangerine becomes almost candied and provides a nice chew, but if you’d rather not eat it, simply peel before chopping. Other vegetables you can use: any chard, bok choy, kale, or any cabbage. For the citrus, use kumquats (quartered) if available.

1 pound chard, washed and trimmed

2 tablespoons extra virgin olive oil

2 shallots, thinly sliced

2 tablespoons sugar

1 small orange or tangerine, seeded and coarsely chopped

2 tablespoons sherry vinegar

Salt and freshly ground black pepper

• Cut the stems out of the chard leaves. Cut the leaves into wide ribbons and slice the stems (on the diagonal if you like); keep the leaves and stems separate.
• Put the oil in a large skillet with a lid over medium heat. Add the shallots and sugar and cook for a minute, then stir in the orange or tangerine bits and reduce the heat to low. Cook, stirring frequently, until everything is caramelized, about 10 minutes. Stir in the vinegar.
• Return the heat to medium and stir in the chard stems. Cook, stirring occasionally, until they soften a bit, just a minute or two. Add the chard ribbons, cover, and turn off the heat. Let the chard steam for 2 or 3 minutes, then stir and re-cover the pan for another couple of minutes.
• Sprinkle with salt and lots of pepper and serve immediately or within an hour or two at room temperature.

MAKES: 4 servings

TIME: 25 minutes