Description
Swiss chard is in season in spring – tips on preparing and cooking including recipe for Braised Swiss Chard and Dried Cherries over Polenta.
Ingredients
Scale
For chard:
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 1 garlic clove, minced
- 3 cups Swiss chard, stems removed and chopped
- 1 teaspoon coriander
- 1/4 cup water
- 1/2 cup dried cherries
- 2 teaspoons orange zest
For polenta
- 3 cups water
- 3/4 cup corn grits or polenta, uncooked
- 1/2 cup grated Asiago or Parmesan cheese
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add onion and sauté for 5 minutes, stirring often.
- Add in garlic and sauté for 30 minutes, stirring often.
- Add Swiss chard and coriander and mix well and sauté for 2 minutes. Pour in 1/4 cup water, reduce heat to medium-low and cover. Braise greens for about 10 minutes, stirring occasionally.
- Add in dried cherries and zest. Cook another 2 minutes, covered. Remove from heat.
- While greens are cooking, make polenta. Bring 3 cups water to a boil in medium sized pot. In a steady stream, slowly pour in polenta, whisking constantly. Turn heat down to medium low and cook for about 20 minutes, stirring every so often with wooden spoon until thick.
- Remove from stove and mix in cheese.
- When serving, ladle polenta into four bowls. Top with warm swiss chard.