Acelgas con Cebollas en Escabeche
Chard is used in homey soups and stews and also as a wrapper for tamales. It's also wonderful as a side dish with roasted pork or lamb. Pickled red onions add a nice touch of color and flavor.
Chard with Pickled Red Onions
Acelgas con Cebollas en Escabeche
Chard is used in homey soups and stews and also as a wrapper for tamales. It’s also wonderful as a side dish with roasted pork or lamb. Pickled red onions add a nice touch of color and flavor.
Ingredients
- Makes 4 servings
- Pickled Red Onions
- 2 large bunches Swiss chard rinsed well
- 1 tablespoon vegetable oil or olive oil
- 1 large garlic clove finely chopped
- ½ cup canned fat-free reduced-sodium chicken broth
- 1 teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
Instructions
- Prepare the pickled onions.
- Reserve.
- Cut the thick center rib out of the chard leaves and discard.
- Coarsely chop the leaves and put them into a large saucepan.
- Add ¾ cup of water, cover, and cook until wilted and tender, about 10 minutes.
- Drain well.
- Return the pan to the heat and add the oil and garlic.
- Stir well to mix.
- Add the chicken broth, salt, and pepper.
- Bring to a boil, stirring, and cook over high heat until the liquid has evaporated.
- Stir in the red onions.
Notes & Wine Advice
Heat through and serve hot.