1 large bunch of chard
1 tablespoon olive oil
1 orange, zested and sectioned
3 green onions, sliced thinly
1 teaspoon grated fresh ginger root
1/4 teaspoon salt
1/2 teaspoon raw sugar
Wash chard well in a big bowl of water. Chop
ribs of chard into small pieces and slice leaves
into strips. Add oil to heated, heavy-bottomed
skillet. Stir in chard rib pieces, sauté 3 minutes,
then add leaves, stir well to coat with oil.
Cook for 3–5 minutes, until uniformly wilted.
Mix remaining ingredients together, stir into
chard, turn heat to low and simmer 5 minutes.
Serve hot or at room temperature. Leftovers
do not retain their color, but taste great!
Copyright © 2008 Stefanie Samara Hamblen