Chard with Oranges and Shallots

This recipe is adapted from Mark Bittman’s recipe in his cookbook “How to Cook Everything Vegetarian”.  It is my favorite way to eat Swiss chard.  This is a beautiful side dish to serve especially over the holidays.


1 bunch of rainbow chard
2 tangerines, chopped (I have also used the little cuties)
Zest from the tangerines
1/8th red onion, sliced thinly or use 2 shallots
2 T. raw sugar
2 T. sherry vinegar
Salt & pepper to taste


Cut the stems out of the chard, and then slice stems on the diagonal.  Then slice the chard in strips and set aside.

In a skillet, place the onion and about ¼ cup of water and cook for about 3 minutes or so, until the onion is soft. 

Place the tangerines, the zest and the sugar and cook for approximately 10 minutes on low, stirring frequently so the onions caramelize a bit. 

Next add the vinegar and the stems and cook until the stems soften up.  Stir in the chard and cook for another 2 to 3


Salt and pepper to taste, and then serve.