Sweet and Sour Chard

From Holly Pierce, The Soul Chef, 6/11/2015


  • olive oil
  • ½ cup shallots, thinly sliced
  • 4 cloves garlic, minced
  • 6 cups swiss chard, roughly chopped
  • ½ cup dried cherries or cranberries
  • 2 tsp balsamic vinegar
  • 1 Tbsp water


Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots; saute 2 minutes. Add garlic; saute 1 minute. Add chard, cherries, 1 tablespoon water, pepper, and salt; toss to coat. Saute 2 minutes or until chard begins to wilt. Stir in vinegar.