Sweet and sour Swiss chard should definitely be considered for your Thanksgiving table — especially if you channel Jennie’s 4th Annual Thanksgiving and choose to serve a prosciutto-wrapped pork loin with roasted apples in lieu of turkey. Ohhh, do these apple cider vinegar-laced greens play ever so nicely with pork. While it isn’t the most gorgeous vegetable dish ever — I try to focus on how the prosciutto brings out the crimson-hued veining in the chard, it helps — this sweet-sour-salty side is certainly a pretty darn tasty, lighter change of pace from creamed greens.
Sweet and Sour Swiss Chard with Crispy Prosciutto
Preparation Time: 20 minutes
- 2 tablespoons (28 grams) olive oil
- 2 – 4 thin slices prosciutto
- 1 cup (113 grams, from about 1 small) halved and thinly sliced (about 1/4″) yellow onion
- 2 teaspoons (5 grams) millet flour
- 1⁄4 cup (57 grams) water
- 1⁄4 cup (57 grams) unfiltered apple cider vinegar¹
- 2 teaspoons – 1 tablespoon (14 – 21 grams) light agave nectar
- 1 bunch (about 1/2 pound untrimmed) Swiss chard, trim and discard ribs, cut into 1″ chiffonade (not lengthwise, we’re going for shorter strips)
In a 4-quart sauté pan or large skillet over medium heat, warm olive oil until shimmering. Add slices of prosciutto (in batches, if necessary) and cook until crisp; transfer to a paper towel-lined plate to drain, crumble once cool. Add onions slices, and cook, stirring occasionally, until softened slightly and somewhat browned in spots.
Sprinkle in millet flour; cook for about 30 seconds, stirring constantly. While stirring, slowly pour water and cider vinegar in, add 2 teaspoons agave; cook for about 5 minutes, stirring occasionally, until bubbly and thickened. Turn off heat, stir in Swiss chard. Cook, stirring constantly, just ’til wilted. Stir in half of the crumbled prosciutto, season to taste with freshly ground black pepper and add remaining teaspoon agave, if desired. Transfer to serving dish and sprinkle remaining crumbled prosciutto over top. Serve immediately.