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Chard with Pickled Red Onions |
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Serves: 4
Print this Recipe
(Acelgas con Cebollas en Escabeche)
Category: Chard
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.
Pickled Red Onions
2 bunchs Swiss chard (large), rinsed well
1 tablespoon vegetable oil or olive oil
1 cup garlic (large), finely chopped
1/2 cup canned fat-free reduced-sodium chicken broth
1 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1. 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 3/4 cup of water, cover, and cook until wilted and tender, about 10 minutes. Drain well.
2. 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. Heat through and serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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