Sauteed Chard With Cherry Ginger Gastrique

Derek Hanson

Nutshell strived to serve the freshest produce in the most imaginative way. This recipe will not disappoint!

Saut'eed Chard With Cherry Ginger Gastrique
From Nutshell Restaurant


2 bunches fresh chard or kale, washed and torn into big pieces
1 cup champagne or white wine vinegar
1 cup organic sugar
1 cup dried bing cherries
3 tbsp minced ginger
Olive or grapeseed oil

To make the gastrique:
Combine the vinegar and sugar in a medium non-reactive saucepan and bring to a simmer. Once the sugar is dissolved, add the ginger and cherries and let cool at room temperature. The mixture should be thick and syrupy.

For the chard:
Heat a large sauté pan until it almost smokes. Add your chard first, and then drizzle in a little oil as needed. Quickly stir the chard and season with salt and pepper. Cook for about 2 minutes until the chard is slightly wilted. Serve with the gastrique on top.

This is also wonderful served on top of creamy polenta.

Copyright © 2008 Derek Hanson

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