Popular throughout the Mediterranean, Swiss chard is thought to originate in Sicily and is widely available throughout the U.S.
Swiss chard has a very specific taste that ends to take over any dish it is put in. While pleasant, sometimes a different flavor and use is desired. This recipe is just that. It is a variation of the Sicilian eggplant relish, caponata. Onions, dried cherries and balsamic vinegar create a sweet and sour effect that works with the chard, making a delightful condiment or side dish.
Sicilian Swiss Chard
1 teaspoon extra virgin olive oil
1 sweet onions, sliced
1/2 teaspoon crushed red pepper flakes (omit for a milder version)
1/4 cup dried cherries
1/4 cup slivered raw almonds
1 large bunch Swiss chard, stemmed and thinly sliced (4 cups packed)
1 tablespoon balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
In a saute pan on medium low heat cook oil, onions and crushed red pepper flakes until the onions are clear. Add almonds and cook another minute, then add remaining ingredients. Cook, covered at a low temperature until the Swiss chard is tender and the liquid gone, about 8 to 10 minutes. Serve warm or cold. Will keep in a refrigerator up to 3 days and is excellent for antipasti or picnics.