Swiss Chard and Dried Cranberries with Leftover Slow Cooker Pork Roast (Serves 1)
Swiss chard is one of my favorite vegetables and easy to cook. Tear the leaf from the stem, wilt in hot oil, splash with vinegar, season with spices and dried cranberries and swiss chard is ready to eat. That swiss chard is superfood in the nutrition department is nice too. It goes especially well with leftover slow cooker pork roast.
Prep and cook time: 10-15 minutes
1 bunch of Swiss 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 bite-sized pieces 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. Meanwhile, put one serving of leftover slow cooker pork roast on a plate (click here for recipe). Shred pork with a pair of forks. Heat pork in the microwave for 1 or 2 minutes. Transfer wilted Swiss chard to a plate and cover it with the hot, leftover, shredded pork roast. Enjoy!
Note: Stir-fried zucchini and onions is another good pairing for leftover slow cooker pork roast. Chop zucchini and onions into bite-sized pieces. Stir-fry in coconut oil until soft. Season with salt, garlic powder, and black pepper to taste.
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