The sweetness of the apricots and the jammy mouth feel works with the slight minerality and “furry” texture chard has as a result of the oxalic acid in it. Pine nuts or almonds would be good substitutes for the pistachios, and changing the seasoning from herbs to cinnamon and a touch of cumin, allspice or saffron takes this dish straight to Northern Africa or the Mid-East. Use this as a side dish, to stuff poultry or “pies”, or in a frittata.
INGREDIENTS:
1 bunch chard, stems removed and cut into fine dice, leaves cut into ¼ inch ribbons
1 medium-small tallow or white onion, cut into fine dice
1 medium-large garlic clove, finely minced
1/3rd cup, heaping, dried apricots cut into ½ inch or smaller dice*
¼ cup shelled roasted and lightly salted pistachios**
1 tablespoon white balsamic vinegar, or as needed
1 scant tablespoon fresh oregano leaves, chopped
Optional- ½ tablespoon fresh mint, chopped
Salt and pepper to taste
Olive oil as needed
METHOD:
Pour just enough boiling water over the apricots to barely cover and allow to soak until apricots are tender. Strain them, saving the soaking water. Set both aside.
Heat a medium skillet over medium heat. When the pan is hot, film well with oil. When the oil is “shivering” add the chard stems and onions, season with salt and pepper, and cook, stirring often to prevent any coloring. And half the herbs and stir in. Cook until the chard and onion are translucent. Make a well in the center of the pan, ensure there is oil in the well, and add the garlic. Cook the garlic until fragrant and translucent. DO NOT allow the garlic to color or the dish will likely taste bitter.
Make a well in the center of the pan, ensure it is slicked with oil, and add the drained apricots. Cook, stirring frequently, to avoid burning and heat through.
Mix the vinegar with the apricot soaking liquid and pour half onto the apricots. Cook until wholly reduced.
Add the rest of the herbs and the chard to the pan, and drizzle with a little oil. Stir to mix in with the other ingredients. Cook until just starting to wilt. Add the rest of the vinegar/soaking liquid to the pan and reduce completely, taking care not to overcook the chard.
Season lightly with salt and pepper, scatter with the nuts and toss to combine, and serve hot.
Chef’s Notes: * If the apricots prove to be sticky, rub the knife blade with some of the oil you will be cooking with. Re-apply as needed. ** If you use pine nuts, use them raw rather than roasted. The resiny flavor goes really well here. If you decide to go with cinnamon, add it to the onions and stems in a small amount, and add a little more to the apricots when they go in the pan. Use a little cumin powder or a touch of allspice. If you go with saffron, add it crumbled to hot water and add to the apricot water/vinegar mix.
Serves: 4
Source: Chef Andrew E Cohen
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