Emerald Greens with Orange
The combination of orange and cranberry is perfect for this side dish. Use rainbow Swiss chard for added color, if available. To avoid bitter-tasting greens, sauté them just until the color darkens and they are wilted.
- 1 Tbsp olive oil
- 1 tsp garlic, minced
- 2 Tbsp dried cranberries
- ¼ cup orange juice
- 6 cups Swiss chard, stemmed and chopped, bite-size pieces
- 1/8 tsp salt
- ½ tsp orange zest
- ¼ tsp maple syrup
- Heat olive oil in large sauté pan over medium heat. Add the garlic, cranberries and orange juice; sauté for 30 seconds or until aromatic.
- Add the chard, salt, and orange zest and sauté until the color of the chard begins to darken.
Remove from the heat. Stir in the maple syrup. Serve immediately.
The Cancer Fighting Kitchen by Rebecca Katz