Green Chard and Dried Cranberries with Leftover Ground Turkey (Serves 1)
Green chard looked especially fresh when I was shopping at Whole Foods recently, so I brought my first bunch home. The difference in taste between green and the more colorful Swiss chard escapes me. Maybe you can tell them apart if you have a more sensitive palate than me, but I am happy to get whichever one looks best when I am shopping. I like to pair freshly wilted chard with leftover chili or leftover Ground Turkey with Mushrooms, Onions, and Spinach. The pair makes a really nice meal in 15 minutes.
Prep and cook time: 10-15 minutes
1 bunch of green chard
1 small sweet yellow onion, sliced
Dried cranberries infused with apple juice
Apple cider vinegar
Directions: Add 1 or 2 tablespoons of coconut oil to a sauté pan over medium heat and let it get hot. Chop small onion into half-moon slices and let cook in hot oil, stirring occasionally for 3 or 4 minutes until soft. Strip leaf from stem of chard and add to hot oil. Add a dusting of salt and garlic powder. Stir the leaves around as they wilt. Add a generous splash of apple cider vinegar, enough to get some on all the chard. Add a generous handful of dried cranberries. Cover the pan, reduce heat to low, and let the chard and cranberries experience an apple cider steam bath for a few minutes until the chard is fully wilted. Then add leftover Ground Turkey or chili and let everything cook and heat together until steaming hot. When ready, transfer to a bowl and enjoy!
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