Makes 4 servings
2 Tbsp extra-virgin olive oil
1 tsp minced garlic
Pinch of red pepper flakes
2 Tbsp dried cranberries
¼ cup freshly squeezed orange juice
6 cups stemmed and chopped Swiss chard, in bite-size pieces
¼ tsp sea salt
½ tsp orange zest
¼ tsp maple syrup
Heat the olive oil in a large sauté pan over medium heat, then add the garlic, red pepper flakes, cranberries and orange juice, and sauté for 30 seconds, just until aromatic. Add the chard, salt and zest, and sauté until the color of the chard begins to darken and intensify. Use a slotted spoon to transfer the greens to a bowl, then bring the liquid in the pan to a boil. When the liquid shrinks in from the sides to the pan and thickens a bit, stir the greens back in, then stir in the maple syrup. Serve immediately.
This dish's flavor is greatly intensified by reducing the liquid in the pan. So take the time to perform this step; your taste buds will be rewarded. One trick to preparing the greens is ripping them off their tough stems to make them easier to eat and digest. You can chop the chard stems into small pieces and add them to the pan earlier so they have a chance to cook more.
Omit the cranberries and sprinkle 2 Tbsp of ruby red pomegranate seeds over the greens just before serving.
Store in an airtight container in the refrigerator for 5 to 7 days.
Nutrition facts (per serving): calories 90, fat 7.2 g (saturated fat 1 g), protein 1 g, carbohydrates 7 g, fiber 1 g, sodium 260 mg
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. For more information, visit rebeccakatz.com.