This combination of flavors just seems to work so well together. Use this for stuffing birds or pork chops, combine with wild rice or other grains, or just serve as a side dish.
INGREDIENTS:
Leaves from 1 bunch Swiss chard, chopped and washed 1/3rd cup stems from chard, cut into ¼-inch dice, washed 4-5 dried apricots, cut into ¼-inch dice. (If apricots are really sticky, rub the sides of the knife with a little vegetable oil) ½ cup white or brown onion, diced finely ½ cup shelled roasted unsalted pistachios 1 teaspoon fresh thyme, chopped Salt and pepper to taste 2-3 cloves fresh garlic, thoroughly minced 1/3-1/2 cup breadcrumbs, preferably home made Grapeseed, or other neutral flavored oil, as neededMETHOD:
Heat a sauté pan over medium heat. When hot, film pan with oil and when it heats up, add onions and stems and sauté until tender and coloring a little.
Scatter with thyme and add garlic, a little salt and pepper and cook to soften the garlic, but be sure not to burn it.
Add the chard leaves and toss to combine. Sauté to wilt the leaves, turning frequently. Cook until all the chard is wilted and tender.
Transfer contents to a large non-reactive bowl, and add the apricots and nuts, and mix well.
Drizzle a little oil over bread crumbs and toss. Use just enough to lightly moisten them, then scatter evenly over the chard mixture.
Season with salt and pepper to taste. The stuffing is ready to use now.
To use: This stuffing is good in chicken, especially one that has been marinated in some wine such as a muscat cannelli or riesling, something that has some apricot notes to it. It is good in whole birds or in boned out legs, and game-hens as well. Try it with pork chops that are pounded out and then have a pocket cut into them, or roll up in a flattened pork tenderloin or loin roast. Wrapping the tenderloin in pancetta adds a nice flavor to the mix. This is also nice with ground lamb meatballs that are grilled or roasted. This “stuffing” is nice with wild rice added, or other grains such as farro or wheat berries. Add farro and cooked white beans, with more bread crumbs on top and bake for a hearty and flavorful gratin.
Serves: 4
Source: Chef Andrew E Cohen
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