Tuesday, August 23, 2011

Chard in Orange Fennel Sauce

Copyright 2011 LtDan'sKitchen blogs
Here is another recipe inspired by free organic chard leaves given to me by a friend of a friend. These chard leaves are younger so I was told I could use the stalks as well. Usually, the stalks are discarded as they tend to be too tough. There is however, still a bitter taste to the leaves but the sweetness of the orange balances it out nicely. The cooking process is supposed to neutralize the bitterness leaving a delicate flavor similar to that of spinach. 

This dish is actually a thanksgiving side dish that is served with well, turkey and all the fixins. As a warm salad on its own though, it actually tastes mellow especially since the younger chard leaves were used. Overall, I do love this dish and the orange juice really does give this dish a well rounded taste.  

Chard in Orange Fennel Sauce

Copyright 2011 LtDan'sKitchen blogs
1 bunch of chard, about   1/2 lb
1 tbsp unsalted butter
1/2 medium onion, sliced   thinly
1/2 tsp orange zest
juice of 1 orange
1/4 tsp fennel seeds
salt and pepper
olive oil

1. Over medium heat, 
    melt butter in a 
    sauce pan. Add the
    onion and cook until slightly browned on the edges. Add the fennel seeds 
    and cook for one minute. 

2. Add the orange juice and heat until it starts to boil. Add the chard leaves 
    and cover. Lower the heat to low. 

3. Cook with the cover on for about 4 minutes. Remove the cover and cook 
    for an additional 3-4 minutes or until the sauce has thickened. 

4.  Season with salt and pepper. Drizzle with the olive oil and serve 

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