- 28 ounces red-stemmed rainbow chard (2 bunches)
- 3 tablespoons olive oil, divided
- 1 medium yellow onions, sliced into half-moons 1/2-inch thick
- 1 to 2 tablespoons dried cranberries
- 1 clove garlic, peeled and lightly smashed
- 1/2 cup water
- Fine sea salt
- Freshly cracked black pepper
Prepare the chard by cutting the stem out of the center of each leaf. Use either a knife, or two fingers pulling against the chard remove the stem from the leaf. Trim the ends of each stem, and then cut on bias in 1 1/2-inch pieces. Tear the leaves into 3 or 4 pieces each.
In a 9-inch braising pan, heat 2 tablespoons olive oil over medium heat. When the oil just starts to shimmer, add the onion, and lower the heat to low. Sweat 5 minutes until soft. Add cranberries, chard stems only, garlic clove, and water. Season with salt and pepper. Cover, and braise on low for 30 minutes.
Once the chard stems are tender, remove the lid and raise the heat to high. Add in the chard leaves, and use tongs to turn the leaves in the pan until just wilted, about 5 minutes. Taste for seasoning and adjust as desired. Serve hot, drizzled with remaining 1 tablespoon olive oil.
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