15 August 2011

Rainbow Chard with Golden Raisins

I really like rainbow chard. Plain, steamed, maybe a little bit of garlic. But most people aren't such big fans. It can be a little bitter, and tends to have that healthy, green-ish taste that so many kids can't stand. You can add lots of cream, butter and cheese to make it taste better (something like creamed spinach), but I've found that people seem to like this recipe just as much - and it's ten thousand times better for you. It makes all the difference in the world to cook the chard in chicken broth rather than water, and to add that tiny teaspoonful of sugar. Enjoy!

1 bunch rainbow chard (kale works well, too)
1/2 cup + 1/2 cup chicken broth
1 tsp sugar
pinch of nutmeg
handful of golden raisins

Heat rainbow chard, 1/2 cup chicken broth and sugar in small pot over medium heat
Once simmering, cover pot and let cook for about 10 minutes, or until most of
the chicken broth has evaporated
Combine raisins and remaining chicken broth and microwave on high for 1 minute
Remove chard from heat, add in raisins and nutmeg
(can add a bit more sugar, to preference)

2 servings

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