Sweet and Sour Swiss Chard with Cranberries

Name: Sweet and Sour Swiss Chard with Cranberries
Ingredients: 900 g (2 lb) Swiss chard; 2 shallots, finely chopped; 25 g (1 oz) unsalted butter; 2 tablespoons maple syrup; 4 tablespoons cranberry vinegar; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 100 ml (3½ fl oz) vegetable stock; 65 g (2½ oz) cranberries

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

900 g (2 lb) Swiss chard
25 g (1

Side dish
Vegan
Gluten-free

Method

This is one of my favourite preparations during Christmas when fresh cranberries are available. The cranberry vinegar can be replaced with raspberry vinegar if necessary.

Remove the stalks from the chard and cut the leaves into 5cm (2in) lengths. (To use the stalks, see Tip.) Blanch the leaves in boiling salted water for 5-8 minutes, until just ten