Sweet-and-Sour Braised Swiss Chard  yellow_icon  Green_icon

Serves 4 • Cooking Time 1 to 2 hours on Low • Slow Cooker Size 5½ to 7 Quarts

Slug Icon WHY THIS RECIPE WORKS: Using the slow cooker to prepare Swiss chard was a no-brainer—the low heat helped to turn the chard tender and mellowed its assertive flavor. To infuse our slow-cooked greens with flavor, we started by microwaving the stems with oil and aromatics since the stems take longer to cook than the leaves. For a bright and lively flavor, we added sweet-tart fig preserves along with the chard leaves. To brighten the flavors at the end, a hefty dose of balsamic vinegar was key, and a mere tablespoon of butter added richness. Toasted pine nuts added even more flavor and rustic appeal. Spraying the slow cooker with vegetable oil spray prevents the leafy greens from sticking to the side of the slow cooker and burning. You can substitute apricot preserves for the fig preserves, if desired. See the sidebar that follows the recipe.

2

pounds Swiss chard, stems chopped fine, leaves sliced into 1-inch-wide strips

2

teaspoons minced fresh thyme or ½ teaspoon dried

1

teaspoon canola oil

1

garlic clove, minced

Salt and pepper

⅛

teaspoon red pepper flakes

¼

cup fig preserves

2

tablespoons balsamic vinegar

1

tablespoon unsalted butter

2

tablespoons pine nuts, toasted

1. Lightly spray inside of slow cooker with vegetable oil spray. Microwave chard stems, thyme, oil, garlic, ¼ teaspoon salt, and pepper flakes in bowl, stirring occasionally, until stems are softened, about 5 minutes; transfer to slow cooker. Stir in preserves, then stir in chard leaves. Cover and cook until chard is tender, 1 to 2 hours on low.

2. Stir in vinegar and butter and season with salt and pepper to taste. (Swiss chard can be held on warm or low setting for up to 2 hours.) Stir in pine nuts before serving.

Per serving:
Cal 160
Fat 8g
Sat Fat 2g
Chol 10mg
Carb 22g
Protein 5g
Fiber 4g
Sodium 650mg