Dark Greens with Cranberries
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Dark Greens with Cranberries

This side dish goes well with any pasta or polenta. Try it with Turkey Ragu and Polenta.


  • 1/2 cup dried sweetened cranberries

  • 1 cup red wine

  • 2 tablespoons extra virgin olive oil (EVOO)

  • 4 slices bacon, chopped

  • 1 red onion, thinly sliced

  • 2 tablespoons garlic, chopped

  • 2 medium bundles red Swiss chard

  • Salt and freshly ground black pepper

  • Freshly grated nutmeg

  • 1 cup turkey or chicken stock


Soak the cranberries in the red wine.

Heat the EVOO in a large, deep skillet over medium-high heat. Add the bacon and crisp for 3-4 minutes. Add the onion and garlic and cook for 3-4 minutes to soften. Add the red chard and wilt, 2-3 minutes. Season the greens with salt, pepper and nutmeg. Stir in the cranberries and wine. Cook for 1 minute, then add in the stock and simmer for a few minutes to combine the flavors.

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