Sauteed Swiss Chard with Cranberries & Toasted Seeds

Source

Ingredients

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1-2	large bunches	fresh swiss chard
3-4	cloves	fresh garlic chopped
		Grapeseed oil for sauteeing (healthier than olive oil for high heat)
		Dried Cranberries (we like the apple-juice sweetened kind)
		Toasted pumpkin seeds (or sunflower seeds, or toasted pine nuts)
		Sea salt (or kosher)
		Balsamic vinegar

Rinse chard, and chop into 1-inch size chunks. Leaves can be sliced into 1-inch pieces. Separate stems from leaf tops. Chop garlic.

In a large sauce pan or wok, heat grapeseed oil on medium high. Add garlic and stems at the same time and sprinkle with salt. Cook for approx. 3-4 minutes, then add leaf tops (there will be a lot of greens at first, but they will cook down. This is why a wok is helpful.)

Sprinkle with salt again and cover to steam, turning heat down to medium. Add a splash of water if chard begins to stick to the bottom. Once stems are tender, remove contents onto a platter.

Chop dried cranberries into smaller bits. Add toasted pumpkin seeds (pine nuts are wonderful, but so expensive!) and drizzle with a little Balsamic vinegar - DELICIOUS! My kiddos always go back for seconds on this dish!

Rinse chard, and chop into 1-inch size chunks. Leaves can be sliced into 1-inch pieces. Separate stems from leaf tops. Chop garlic.
In a large sauce pan or wok, heat grapeseed oil on medium high. Add garlic and stems at the same time and sprinkle with salt. Cook for approx. 3-4 minutes, then add leaf tops (there will be a lot of greens at first, but they will cook down. This is why a wok is helpful.)
Sprinkle with salt again and cover to steam, turning heat down to medium. Add a splash of water if chard begins to stick to the bottom. Once stems are tender, remove contents onto a platter.
Chop dried cranberries into smaller bits. Add toasted pumpkin seeds (pine nuts are wonderful, but so expensive!) and drizzle with a little Balsamic vinegar - DELICIOUS! My kiddos always go back for seconds on this dish!

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