Sauteed Chard With Cherry Ginger Gastrique

Sauteed Chard With Cherry Ginger Gastrique
Recipe Type: Salad
Author: Derek Hanson
Nutshell strived to serve the freshest produce in the most imaginative way. This recipe will not disappoint!
  • 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
  1. To make the gastrique:
  2. 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.
  3. For the chard:
  4. 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.
  5. This is also wonderful served on top of creamy polenta.
  6. Copyright © 2008 Derek Hanson


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