Description
I used Suncrisp apples, but Jonathan or Golden Delicious might work better since they’ll release less liquid.
Scale
Ingredients
- 1 small onion, chopped (the recipe calls for 1 cup, but I only had a small one)
- 2 cups apples, peeled and diced
- 1 bunch chard, rinsed and chopped (I left the stalks in, cutting them into small pieces — they add a nice crunch)
- 2 tablespoons cider vinegar
- 1 cup apple cider
- 2 tablespoons olive oil
- salt and pepper, to taste
Instructions
- Heat the oil up in a large skillet and add the onions. Cook on low heat until the onions are translucent.
- Increase the heat to medium. Add the apples, tossing them around to coat them completely in the fat.
- Mix in the chard and stir a few times to make sure everything is well incorporated. Then add the cider and vinegar and cover, cooking until the leaves are tender, about 10-15 minutes.
- Remove the cover and increase the heat to high. Add salt and pepper to taste. Let the water boil off and evaporate, stirring constantly. (Like I said above, the liquid never evaporated for me, so I just pulled mine out after about 20 minutes, when the apples were tender and the chard was wilted.)
Notes
- The recipe called for bacon as well, but I was out of bacon — and a little bacon-ed out. If you’d like a little pork in your dish, simply cook the bacon first until it is crispy and has rendered off all of its fat. Then remove all but 2 tablespoons of the bacon fat. Add the onions and follow the recipe from there.
- Also, any type of green would work. I just happen to like swiss chard.