Ingredients
- 1 tablespoon diced Spanish onion
- 2 cups apple cider
- 1 cup chicken stock
- Kosher salt
- 8 stalks Swiss chard, leaves roughly chopped, stems diced
- 5 stalks kale, leaves rough chopped, stems discarded
Directions
Combine the onion, cider, chicken stock, and salt in a large pot and bring to a boil over medium-high heat. Reduce the heat to medium and add the chard and kale. Cover the pot and simmer for 10 minutes. Check the greens for tenderness, stir them, and add a little more salt. Re-cover the pot and cook until the greens are fully tender, about 4 minutes more.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By 1017.jsd
Southern NJ
on November 28, 2010
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Just made these for Thanksgiving and am so happy I did. They were very easy to prepare, took hardly any time to make and didn't need as much 'baby-sitting', like most sides. My dad isn't very big on some darker and bitter greens, but these cooked down beautifully and were just sweet enough. I made two changes though, and think it made all the difference. First, I used 1 c cider and 2 c stock. I thought the other way would've been too sweet. And I also used a shallot instead of a spanish onion. Otherwise, this was perfect!
By tbikerman
Pittsburgh, PA
on November 20, 2006
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We loved this dish. I substituted collard greens for the swiss chard (as I had those at home and ended up doubling the recipe. It was even great the next day as leftovers.
By grendelgrl_1952230
clinton, MA
on January 24, 2005
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I've never seen my husband so excited about a mound of cooked greens before. He and our dinner guest were raving. It's really delicious and very simple.
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